This recipe comes from Dakin Farms which is a family run company in northern Vermont that produces a superb line of smoked hams and bacon.the little bit of syrup adds a bit of sweetness to the toast cup and the crumbled bacon inside is a happy surprise.Depending on who you're serving, plan on 1 or 2 cups per person. Use a tight crumb, relatively thin sliced white bread, like Pepperidge farm for this recipe. Use regular size muffin cups, too, not the mini or the oversize cups. You can also bake these in individual ramekins, but the eggs will take longer to cook, closer to 16 minutes.
In a small pan, melt the butter and add the syrup. You can also do this in a microwave.
Remove crusts from bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture. Pat one slice into each muffin cup and sprinkle the bacon pieces in the cups. Break an egg into each cup and bake til eggs are set; start checking after about 5 minutes. Lift the toast cups from the pan and serve at once, drizzled with more syrup if you like.
The best way to crack an egg? On the counter with a flat blow. It may take a little practice to get the amount of force right, but you'll find that the shell breaks cleanly.