This one’s for Rebekah – for Mr. Pickpants. I’ve made this for brunch several times over the last year or so, both for just us and for visiting friends, and it’s always been a big hit. It’s incredibly easy, especially if you have good ingredients on hand (i.e. I wouldn’t try this with “pancake syrup”).
I found it in the 2004-2005 edition of Best American Recipes, and it’s originally from http://www.dakinfarm.com. This cookbook series is my absolute favorite (well, ok, second only to the Mennonite More is Less series, which includes a seasonal and an international cookbook, all focused on sustainable eating and living). But I have the complete Best American Recipes series, and I love each and every one of them. I re-read these cookbooks more often than any of the others I have.
Baked Eggs in Maple Toast Cups
1 1/2 Tblsp butter, plus more for the muffin cups
1 1/2 Tblsp pure maple syrup
6 slices bread (this is best with a relatively firm crumb, thin-sliced white bread)
3 slices bacon, cooked until crisp and broken into small pieces
6 large eggs
Preheat the oven to 400F. Butter 6 muffin cups. In a small saucepan (or the microwave), melt the butter and add the syrup.
Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of the bread with the syrup-butter mixture. Pat the bread into the muffin cups and sprinkle the bacon into the bottom of each cup. Break an egg into each cup, and bake until the eggs are set; start checking after about five minutes. [Note: it always takes longer than five minutes for me – I usually start checking around seven or eight minutes.] When the whites are set and the yolks are done to your liking, life the toast cups from the tin and serve immediately, drizzled with more maple syrup, if desired.
I’ll add a photo the next time I make these.