Baked Eggs in Maple Toast Cups
Erik Waring • November 9, 2019
6 Eggs
6 Slices of Bread
3 Slices of Bacon (cooked until crisp and broken into small pieces)
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Butter
Preheat oven to 400 degrees F.
Melt Butter and add syrup.
Remove bread crusts.
Flatten bread with rolling pin.
Brush bread with syrup and butter mixture and pat slices into buttered muffin tins.
Sprinkle bacon bits into bottom of each bread lined cup.
Break an egg into each cup and bake at 400 degrees F. for 15 minutes until egg is set.
Serve with additional syrup, or maple jelly.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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