Recipe of the Month

I made these for an early Valentine's Day breakfast and they were a big hit.  I halved the recipe to only make six and also substituted pre-cooked bacon to make it a little faster/simpler.  

Maple Toast and Eggs

• Ingredients:
• 12 bacon strips, diced
• 1/2 cup maple syrup
• 1/4 cup butter
• 12 slices firm-textured white bread
• 12 eggs
• Salt and pepper to taste

Directions

• 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 butter is melted; set aside.
• Trim crust 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. Divide bacon among muffin cups.
• Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° for 18-20 minutes or until the eggs are completely cooked through. Serve immediately. Yield: 12 cups.

Both the recipe and photo are from Taste of Home