Tuesday, May 25, 2010

Baked Eggs in Maple Toast Cups


2 Tbsp. butter
3 Tbsp. maple syrup
6 slices thin sandwich bread
3 slices bacon, cooked until crisp and broken into small pieces (optional)
6 large eggs


Preheat the oven to 400 degrees F. Grease 6 muffin cups with butter or non-stick cooking spray. In a small saucepan, melt the butter and add the syrup.

Remove the crusts from the bread. Flatten each slice with a rolling pin or by pressing down on it with your hand. Brush both sides of the bread with the syrup and butter mixture. Pat a slice of bread into each of the prepared muffin cups and sprinkle the bacon pieces into the bottom of each cup (if using).

Carefully break an egg into each bread cup and bake until the eggs are set. This will take approximately 10 minutes, but check them regularly. It is easy to overcook these because the eggs will look like they aren’t cooked at all at first glance, so you will probably want to poke them with a fork or toothpick to check when the inside is cooked. You can cook them a little longer if you don’t want a runny yolk.

Lift the toast cups from the tin and serve immediately, drizzled with additional syrup or with ketchup, if desired.

*Recipe adapted from Love At First Bite

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