Looking for something different to make for breakfast for the family on the weekend? Get out your muffin tin and try your hand at this recipe using Vermont Maple Syrup,
This recipe was sent to us from the folks at Golden Stage Inn in Proctorsville, VT. The Golden Stage Inn is a four season inn located in the Okemo Valley and just 5 minutes from Okemo Mountain Resort.
Egg in a Maple Basket
Six servings (two baked eggs per serving).
12 pieces of bread
¼ c. butter, melted
¼ c. maple syrup
Herbs and/or salt
Optional: shredded or grated cheese for garnish.
Grease 12 muffin cups. Combine butter and syrup. Set aside. Remove and discard crusts from bread. Gently roll each piece of bread flat with a rolling pin. Brush the maple butter onto both sides of each piece of bread. Tuck and shape a piece of bread into each muffin cup, pressing bread against sides, forming it to the shape of the muffin cup.
Crack an egg into each cup.
Sprinkle with herbs and/or sea salt.
Bake at 400 for 14-18 minutes until set.
(Less time will allow the yolk to be runny. More time results in a solid yolk.)
Note: the eggs will continue to cook as they rest; be careful not to overcook.
Sprinkle some parmesan or grated cheddar on eggs and on plate for garnish.
Best if served immediately.
Can’t get enough maple syrup? Visit the Vermont Maple Festival – April 22-24, 2016 in St. Albans, VT. For more information go to the Vermont.com Calendar of Events.
Thank you, Golden Stage Inn, for this great egg and maple syrup recipe!