Maple Poached Eggs on Cinnamon Raisin Toast

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Maple Poached Eggs on Cinnamon Raisin Toast
  • Servings: 4
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About this Recipe

Try our Maple Poached Eggs on Sun-Maid® Cinnamon Swirl Raisin Bread and discover how combining sweet and savoury flavours is a unique and delicious way to serve an Easter breakfast.

Ingredients

4 slices Sun-Maid® Cinnamon Swirl Raisin Bread
1/2 cup (125 mL) water
4 eggs
1 cup (250 mL) maple syrup
8 slices cooked Schneiders® bacon

Directions

STIR together maple syrup and water over medium high heat until it comes to a boil. Reduce heat to maintain a simmer. Poach eggs, 2 at a time, just until whites are set, about 3 minutes.

TOAST bread.

TOP each slice with cooked bacon and hot poached egg. Spoon a little maple syrup mixture (maple syrup and water) over each before serving. Please discard the remaining maple syrup mixture.

Notes

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