Maple Toast and Eggs

Published September 10, 2013 by ericasnailsandmore

Maple Toast and Eggs

INGREDIENTS
12 bacon strips, diced
1/2 cup maple syrup
1/4 cup butter
12 slices firm-textured white bread
12 eggs
Salt and pepper to taste

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 an ungreased 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 400° 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.

(source)

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