I live in the country, right next door to my sister and her family. They enjoy this dish each time I serve it—as breakfast, lunch or even a special evening meal.
—Susan Buttel, Plattsburgh, NY
Prep: 20 min. • Bake: 20 min. Makes: 12 cups
12 bacon strips, diced
1/2 cup maple syrup
1/4 cup butter
12 slices firm-textured white bread
12 large eggs
Salt and pepper to taste
1. Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until the butter is melted; set aside.
2. Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with the syrup mixture; press each slice into a greased muffin cup with the syrup side down. Divide the bacon among the muffin cups.
3. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake until the egg whites are completely set and the yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately,
2 egg cups: 671 cal., 46g fat (18g sat. fat), 476mg chol., 805mg sod., 44g carb. (20g sugars, 1g fiber), 21g pro.