Maple Almond Butter Toast with Sautéed Apples, Rosemary Scrambled Eggs and Bacon

Maple Almond Butter Toast with Sautéed Apples, Rosemary Scrambled Eggs and Bacon
Prep Time
5 min
Cook Time
20 min
Yield
1 serving
Recipe by: Pilates, Pearls, and Peanut Butter

Make Toast Tuesday extra Fancy!

Make This Recipe

Ingredients

  • 2 slices of bread
  • 2 large, Eggland's Best eggs
  • One slice of bacon (regular or turkey)
  • One small apple, peeled
  • 2 tablespoon creamy almond butter
  • 1 tablespoon almond milk
  • 1 1/2 teaspoon maple syrup
  • 1 teaspoon olive oil, plus more for brushing
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon chopped, fresh rosemary, plus more for garnish
  • Salt

Preparation

  1. Cook bacon according to package and break into pieces. Set aside once cooked.
  2. Drizzle 1/2 tsp olive oil into a small pan and place on medium-high heat on the stove. Thinly slice the peeled apple length wise. The slices should be no more than a quarter-inch thick and as even as possible. Place the apple slices into the pan along with the 1/2 tsp maple syrup, 1/2 tsp vanilla, and a small pinch of salt. Sauté until the apples soften, but still maintain a slight firmness, then reduce heat to low to keep them warm.
  3. Thinly slice the peeled apple length wise. The slices should be no more than a quarter-inch thick and as even as possible. Place the apple slices into the pan along with the 1/2 tsp maple syrup, 1/2 tsp vanilla, and a small pinch of salt. Sauté until the apples soften, but still maintain a slight firmness, then reduce heat to low to keep them warm.
  4. Place the apple slices into the pan along with the 1/2 tsp maple syrup, 1/2 tsp vanilla, and a small pinch of salt. Sauté until the apples soften, but still maintain a slight firmness, then reduce heat to low to keep them warm.
  5. auté until the apples soften, but still maintain a slight firmness, then reduce heat to low to keep them warm.
  6. Drizzle 1/2 tsp olive oil into a medium pan and place on medium-high heat on the stove. Whisk together the eggs, almond milk, rosemary, and 1/2 tsp of maple syrup. Place the mixture in the heated pan and cook, scrambling in long, slow motions. Add in a generous pinch of salt, more or less to taste. Once finished, reduce to low heat to keep warm while the toast finishes.
  7. Whisk together the eggs, almond milk, rosemary, and 1/2 tsp of maple syrup. Place the mixture in the heated pan and cook, scrambling in long, slow motions. Add in a generous pinch of salt, more or less to taste. Once finished, reduce to low heat to keep warm while the toast finishes.
  8. Place the mixture in the heated pan and cook, scrambling in long, slow motions. Add in a generous pinch of salt, more or less to taste. Once finished, reduce to low heat to keep warm while the toast finishes.
  9. Add in a generous pinch of salt, more or less to taste. Once finished, reduce to low heat to keep warm while the toast finishes.
  10. Once finished, reduce to low heat to keep warm while the toast finishes.
  11. While the eggs are cooking, lightly brush both sides of the bread slices with olive oil and toast to desired darkness. Spread each piece of toast with 1 TBSP almond butter, then layer on the sautéed apple slices, rosemary eggs, and a sprinkle of the crumbled bacon. Finish the toast with a 1/2 tsp drizzle of maple syrup (~1/4 tsp each slice), fresh chopped rosemary, and salt to taste.
  12. Spread each piece of toast with 1 TBSP almond butter, then layer on the sautéed apple slices, rosemary eggs, and a sprinkle of the crumbled bacon. Finish the toast with a 1/2 tsp drizzle of maple syrup (~1/4 tsp each slice), fresh chopped rosemary, and salt to taste.
  13. Finish the toast with a 1/2 tsp drizzle of maple syrup (1/4 tsp each slice), fresh chopped rosemary, and salt to taste.

Nutrition

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Information per Serving
Serving Size 1
Calories 558
Fat 33 g
Saturated Fat 5 g
Cholesterol 351 mg
Sodium 403 mg
Carbohydrates 47 g
Dietary Fiber 4 g
Protein 21 g