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- 4 pieces uncured, thick-cut bacon
- 1-3 tablespoons maple syrup
- 1 piece whole grain bread
- 1 egg
- 1/2 tablespoon butter
- Place the bacon in a cold skillet and cook on medium heat, turning frequently, until crisp.
- While your bacon is cooking, cut a hole in the bread using a mug/cup/jar and heat the butter in another pan on medium-low. When the butter starts to sizzle, place the bread in the pan and fry the egg in the center (salt and pepper to taste). You can toast the bread hole on the side of the pan if you want. It makes a nice dipper for runny egg yolk.
- After a few minutes when the egg has cooked on one side, flip carefully so the yolk doesn't burst. At this point, your bacon should be about done. Turn off the heat, remove it from the skillet, and drain on a paper towel (keep the pan on the burner). Chop two pieces of bacon coarsely and note how much fat has rendered in the pan. If there's a lake of bacon grease, you'll want to use the higher amount of maple syrup.
- Put your eggy bread on a plate. Remove the bacon skillet from the burner and pour in the maple syrup, scraping the bottom of the pan to dislodge any leftover bacon bits.
- Sprinkle the bacon pieces over your egg and drizzle on the maple sauce.
- You have extra bacon. Yay!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer