90 ml (3 oz) maple syrup, divided
250 ml (1 cup) sultana raisins
375 ml (1 1/2 cups) plain Greek yogurt
1 ml (1/4 tsp) ground cinnamon
125 ml (1/2 cup) butter, room temperature
50 ml (1/4 cup) butter, room temperature
250 ml (1 cup) sliced and roasted almonds
12 slices peameal bacon
6 slices raisin toast
Salt and pepper, to taste
In a small saucepan, warm 60 ml (2 oz) of the maple syrup with raisins until syrup is absorbed. Let cool, mix with yogurt and set aside.
In a non-stick pan with ovenproof handle, melt 5 ml (1 tsp) of the butter over medium heat. When sizzling, add 2 eggs. Season with salt and pepper and cook for about 30 seconds. Sprinkle almonds over eggs and place pan under oven broiler until eggs are just set. Repeat with remaining eggs.
Serve with bacon, raisin toast, maple butter and yogurt.
Toast raisin bread and spread with maple butter. Gently put the fried eggs and almonds onto the plate. Spoon raisin yogurt over the eggs. Add toast and bacon.
Makes 6 servings.
Nutrition information per serving: 740 calories; 50 g fat (20 g saturated fat); 26 g protein; 51 g carbohydrate; 5 g fibre; 498 mg cholesterol; 534 mg sodium.