Maple Toast and Eggs Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper to taste
- 1/4 cup butter
- 1/2 cup maple syrup
- 12 eggs
- 12 bacon strips diced
- 12 slices firm-textured white bread
- Carbohydrate 16.2417958390752 g
- Cholesterol 30.1354166925779 mg
- Fat 9.84107084312559 g
- Fiber 0 g
- Protein 8.18989583343577 g
- Saturated Fat 6.20357167286048 g
- Serving Size 1 1 serving (261g)
- Sodium 324.613845556298 mg
- Sugar 16.2417958390752 g
- Trans Fat 0.647294167350965 g
- Calories 183 calories
Directions In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside. Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400degrees for 18-20 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately, Yield: 12 cups. Originally published as Maple Toast and Eggs in Country Woman March/April 1995, p31 Print Add to Recipe Box Email a Friend
