This breakfast recipe combines two great tastes: maple syrup and eggs. From The Official Vermont Maple Cookbook, Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.
Yield: 4-6 servings
Cook Time: 15 minutes
Total Time: 15 minutes
- 1-1/2 Tablespoons Pure Vermont Maple Syrup
- 1-1/2 Tablespoons butter
- 6 slices bread
- 6 eggs
- 3 slices bacon, cooked until crisp, broken into small pieces
Preheat oven to 400 degrees. Melt butter and add syrup. Remove bread crusts. Flatten bread. Brush bread with syrup mixture and pat slices into buttered muffin tins. Sprinkle bacon pieces into bottom of each bread-lined pan. Break an egg into each cup and bake for 15 minutes until egg is set. Serve with additional syrup.