Monthly Archives: January 2010

Maple Toast Cups

Maple Toast Cups

Happy New Year!  I hope everyone had a nice day.  Marc and I spent New Year’s Eve making (and eating) a big bowl of kettle corn and watching Harry Potter and The Half Blood Prince.  It wasn’t the most exciting evening ever but it was very relaxing and babysitters are tough to come by on December 31.

Maple brushed bread with bacon

If your New Year’s Eve was more typical, then you might have a need for a good breakfast the “morning after.”  If so, then these maple toast cups are a sure thing.  These are reminiscent of McDonald’s McGriddle sandwich except that they are much, much better.  They are both sweet and salty, soft from the egg and crisp from the bacon and the toast.  1 or 2 of these and you have all your breakfast needs covered, except for the coffee of course.

Raw eggs in bread cups

Maple Toast Cups

Ingredients:

1 1/2 tablespoons butter

1 1/2 tablespoons maple syrup

6 slices bread (Make sure to use a tight crumb, good quality bread.  We used homemade maple buttermilk bread and it was delicious)

4 slices bacon, cooked crisp and crumbled

6 large eggs

To Make:

Preheat the oven to 400F.  Butter six regular muffin cups.

In a small sauce pan, melt the butter with the maple syrup.

Remove the crusts from the bread.  Flatten each slice with a rolling pin.  Brush both sides of the bread with the syrup mixture.  Put one slice into each muffin cup and sprinkle the bacon pieces evenly into the cups.  Carefully break an egg into each cup (be careful or the white will run out).  

Bake until whites are set and the yolks are still a bit runny.  It took about 20 minutes in our oven but since ovens vary, you should start checking after 5 minutes.

To Serve:

Lift toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.  Serves 3 to 6, but is easily multiplied.

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Filed under Breakfast, Eggs, Recipes