Source: Almond Board of California
This dish answers the call for “breakfast innovation.” Chef Rose takes the standard plate of eggs, toast and bacon to the next level by serving fried eggs with a creamy yogurt sauce and sprinkling crunchy sliced almonds on top, then adding a side of raisin toast with smooth maple butter.
1/4 cup plus 2 tbsp. dark maple syrup, divided
1 cup sultana raisins
1 1/2 cups plain Greek yogurt
Salt and pepper, to taste
1/4 tsp. ground cinnamon
3/4 cup butter, at room temperature, divided
1 cup toasted sliced almonds
12 slices bacon, cooked
6 slices raisin toast
- In small saucepan, warm ¼ cup maple syrup with raisins until syrup is absorbed. Let cool, mix with yogurt and set aside.
- In small bowl, whisk together remaining 2 tbsp. maple syrup, salt to taste, cinnamon and 3 tbsp. butter until combined; set aside.
- In a nonstick skillet with an ovenproof handle, melt 1 tsp. butter over med. heat. When sizzling, add 2 eggs. Season with salt and pepper and cook about 30 sec. Sprinkle toasted, sliced almonds over eggs and place pan under broiler until eggs are just set. Repeat with remaining eggs.
- Toast raisin bread and spread with maple butter. Gently slide almond fried eggs onto a plate. Spoon some raisin yogurt over the eggs. Serve with toast and bacon.