06/22/2012 12:02 EDT | Updated 08/22/2012 05:12 EDT

Almond Eggs Recipe Takes Brunch To Next Level

Flickr: David Berkowitz
This unusual dish ups the wow factor for Sunday brunch, taking 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 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.