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    Baked Eggs In Maple Toast Cups

    Submitted by Trase Passantino, of Fenton, Mich.

    Trase found this recipe in one of the hundreds of vintage cookbooks that she's collected.

    "It's a good one for when you have an influx of eggs in the spring," she says, noting that they have about 70 chickens and ducks.

    She, in fact, prefers duck eggs in this recipe — "They have more of a buttery, rich taste" — but her husband prefers chicken eggs.

    Ingredients

    • 2 Tbsp. maple syrup or maple-flavored syrup
    • 2 Tbsp. butter
    • 6 slices dense, soft white bread
    • 6 eggs

    Directions

    Preheat oven to 400 degrees. Spray muffin pan with non-stick spray. Melt syrup and butter together in microwave-proof dish for about 30 seconds. Stir the butter into the syrup so it melts completely. Cut crusts off of bread and roll them flat with a rolling pin. Brush each slice on one side with syrup mixture and press into a cup of the muffin pan, with dry side down, syrup side up. Break one egg into each cup. Season with salt and pepper. Bake for 15 minutes for soft-boiled texture, or 20 minutes to set the eggs firmer.

    After removing from the oven, run a butter knife around the perimeter of each cup and then use two forks to pull each cup out. Serve with additional syrup-butter mixture if desired.

    *Option: "You can also sprinkle crumbled cooked bacon in the bottom of each of the bread cups before adding the egg, if it suits your taste," Trase says.