Maple Toast and Eggs

Okay, so it kinda looks like your breakfast is sticking its tongue out at you but it really is tasty. This recipe is an adaptation of a recipe I found in my Taste of Home Holiday get-together cookbook. I actually made it for breakfast on Thanksgiving morning (no, you read that right. I said Thanksgiving. I'm a bit behind on my blogs thanks to the holiday madness), and it was really simple to make. Since there was enough competition for kitchen space, it was really nice having a quick and unique breakfast to whip out for the family.

It's sort of like having french toast, eggs, and bacon all rolled into one. So if you want the nice breakfast without all the mess and fuss, give this recipe a try. If you don't want the big bacon tongue sticking out, you can dice the bacon and sprinkle it into the cup before adding the egg if you wish. Personally, I'd like to see someone out there make this dish in a way that really makes it look like your egg is sticking its tongue out. Give it a face or something funny and post the picture. That would make my day!

Maple Toast and Eggs

Ingredients:

12 bacon strips

1/2 cup maple syrup

1/4 cup butter

12 slices bread

12 eggs

Salt and pepper to taste

In a large skillet, cook bacon until crisp; remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.

Trim crusts from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into an ungreased muffin cup with syrup side down. Dived bacon among muffin cups. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil.

Bake at 400 degrees for 18-20 minutes or until the eggs are set. Serve immediately.