Maple syrup has its place at the breakfast table and sometimes in the most unusual places like in this all-in-one bacon and egg dish.
- 2 tablespoons unsalted butter plus extra for muffin cups
- 2 tablespoons pure maple syrup plus extra to accompany
- 6 slices white bread crusts trimmed
- 3 slices bacon cooked and crumbled
- 6 large fresh eggs
Preheat the oven to 400 degrees. Butter six muffin cups or six 4-ounce ramekins. Melt the butter with the syrup.
Flatten each slice of bread with a rolling pin. Brush both sides with the butter maple mixture and tuck into the muffin cups. Divide the crumbled bacon between the cups. Crack an egg into each cup. Bake until the eggs are set and opaque and the yolks are still soft about 14 minutes. Check the eggs after 10 minutes. Let cool for just a few minutes before removing from the muffin cups. Serve passing additional warmed maple syrup.
Makes 3 to 6 servings.
Photo by Jodi Miller