This is a French Canadian breakfast my dad used to make for us on the rare weekend he didn’t have to work when we were kids. I’ve adapted it for my own wheat allergy by using gluten-free cinnamon raisin bread instead of regular whole wheat bread, but the basic recipe is the same, and you definitely have to top it with real Canadian maple syrup… This is my ultimate childhood comfort food, so I don’t skimp on the butter either… I only eat this once in a blue moon because I’d rather enjoy the real thing less often than try to make it “healthy” and not enjoy it as much…
Makes one large meal or three snacks
Ingredients:
3 slices Udi’s Gluten Free Cinnamon Raisin bread
3 large eggs (go for the organic free-range!)
4 T butter
2 T maple syrup (the real Canadian stuff, not the fake sugar stuff)
Instructions:
- Butter both sides of all three pieces of bread, about 1/2 T per side, and fully cover the entire thing, right to the edge of the crust. Carefully cut a yolk size hole in the centre of all three slices. Keep the hole circles. Note: I use three slices of bread because Udi bread slices are quite small. Adjust serving size to your own appetite.
- Melt 1 T butter in a large frying pan over medium high heat. Place the three pieces of bread in the pan, and crack an egg over each one, dropping the yolk in the hole. Place the hole circles in the side of the pan to fry till browned and crispy.
- Cook till all the egg white is cooked through, the yolk is still runny, and the bread is browned.
- Serve hot with maple syrup drizzled on top. Enjoy!
Plum Hill 