Sunday, August 3, 2008
Weekends are meant for great breakfasts, right? We love a special breakfast once in a while at my house to break up the monotony of the typical bowl of cereal. This breakfast really hit the spot. Baked Eggs in Maple Toast Cups were easy and fun to make. They're just about the cutest little things I've ever seen.
The important thing to note when making this is to use real maple syrup for delicious flavor. Wheat or white sandwich bread is fine, just cut off the crusts and roll them really thin before brushing on the glaze. I started checking on my eggs after about 5 minutes, but I found that they took closer to 9 or 10 minutes before they were set. Cook them a little less or a little longer depending on whether you want cooked or runny yolks.
Baked Eggs In Maple Toast Cups
(adapted from Dakin Farms)
1 and a half Tbsp. butter
1 and a half Tbsp. pure maple syrup
6 slices thin sandwich bread
3 slices bacon, cooked until crisp and broken into small pieces
6 large eggs
1. Preheat the oven to 400 degrees. Grease 6 muffin cups. In a small saucepan, melt the butter and add the syrup.
2. Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of the bread with the syrup mixture. Pat the bread into the muffin cups and sprinkle the bacon pieces into the bottom of each cup. Break an egg into each cup and bake until the eggs are set; this will take approximately 8 to 10 minutes, check regularly.
3. Lift the toast cups from the tin and serve immediately, drizzled with additional syrup, if desired.
Serves 3 to 6.