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.
|4||slices Sun-Maid® Cinnamon Swirl Raisin Bread|
|1/2 cup||(125 mL) water|
|1 cup||(250 mL) maple syrup|
|8||slices cooked Schneiders® bacon|
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.
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.
Show More Comments
No Comments yet