STYLE

Almonds, yogurt, raisin toast, eggs and maple syrup take brunch to a new level

06/27/2012 02:18 EDT | Updated 08/27/2012 05:12 EDT
Perfect for a Sunday brunch, this unique dish takes the standard eggs, toast and bacon to the next level by adding a side of raisin toast with smooth maple butter, fried eggs topped with creamy yogurt and sprinkled with crunchy sliced almonds.

Almond Eggs

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

12 eggs

50 ml (1/4 cup) butter, room temperature

250 ml (1 cup) sliced, roasted almonds

12 slices peameal bacon

6 slices raisin bread

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 bowl, whisk together remaining 30 ml (1 oz) maple syrup, salt, cinnamon and 45 ml (3 tbsp) butter until combined 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 of the eggs. Season with salt and pepper and cook for about 30 seconds. Sprinkle almonds over eggs and place pan under broiler until eggs are just set. Repeat with remaining eggs.

Meanwhile, cook bacon.

Toast raisin bread and spread with maple butter. Gently place fried eggs and almonds on serving plates. Spoon raisin yogurt over eggs. Add toast and bacon.

Makes 6 servings.

Nutrition information per serving: 740 calories; 50 g fat (20 g saturated fat); 27 g protein; 51 g carbohydrate; 5 g fibre; 498 mg cholesterol; 535 mg sodium.

Source: California Almonds, www.almondboard.com

Note to readers: This is a corrected story. A previous version omitted preparation of maple butter and contained an error in nutrition information.

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