Admit it, I had you at BACON!
Breakfast today was by special request from my sweet husband.
That was a first! I loved it! I can never really be sure if he is on board with what I am doing. Some days he will come home and catch me just finishing a photo shoot, see the beautifully plated food and honestly believe that I just happened to prepare and arrange the food just for him in anticipation of his arrival. Hey, why pop his bubble. Timing sometimes works as a win win. Other days he seems totally oblivious to the goings on in my kitchen.
Today he actually had a suggestion and not only asked me to make it but thought it would be perfect for Table and Dish. He told me about a post he saw on face book from a classmate describing a breakfast dish that involved eggs, bacon, cheese, butter and maple syrup. Doesn’t every breakfast dish involve those very things? This one is now a family favorite!
This is my new GO TO, kid approved, brunch staple!
Just a side note. Sometimes the world seems to line up perfectly in the most random ways. Like, do you think muffin tin manufacturers consulted with pork butchers to be sure that a strip of cooked bacon would be the exact same length as the circumference of a muffin tin cup? I think they might have!
Egg and Bacon Maple toast cups
12 strips of applewood smoked bacon
1/4 cup pure maple syrup
1/2 stick salted butter
12 pieces of your favorite bread (I used wheat because it’s what I had but brioche, sourdough or even gluten free bread will be perfect.)
about 12 oz of your favorite cheese I used slices of creamy gouda
non stick spray
preheat your oven to 400
Pre cook your bacon about half way so it is still pliable. set aside.
Spray your muffin pan with non stick spray.
In a sauce pan, melt the butter and maple syrup until blended.
Use a biscuit cutter or jar lid to cut bread pieces that will fit in the bottom of the muffin tins.
Brush both sides of your 12 bread pieces with the maple butter mixture and place in bottom of the muffin pan. Don’t be shy, Its delightful!
Place a piece of bacon in each muffin cup around the edge of the bread to form the outside of the cup for the egg.
Add your cheese on top of the bread. I used small slices but shredded cheese would be good too.
Break one egg into each muffin cup
Carefully place in oven and cook 10-14 minutes until egg whites are fully cooked. The egg yolk should be slightly soft like the consistency of a poached egg.
The maple syrup butter mixture makes it! It’s a RARE occasion that I don’t suggest seasoning with salt and pepper but really, these don’t need it. They are scrumptious.