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, 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.