Maple‑Glazed Bacon & Egg Breakfast Skillet
Crisp bacon glazed with maple syrup, topped with runny eggs and sautéed potatoes – a hearty Canadian start for a slow weekend morning.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat a large skillet over medium heat and add the bacon, cooking until crisp but not burnt, about 6‑8 minutes; drain excess fat, leaving a thin glaze in the pan.
-
Step 2 of 5
Stir the maple syrup into the bacon pan, coating the strips; remove bacon and set aside, keeping the syrup‑infused fat in the skillet.
-
Step 3 of 5
Add butter to the pan, then toss in the diced potatoes and onion; season with salt and pepper and sauté over medium‑high heat, stirring occasionally, until golden and tender, about 10 minutes.
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Step 4 of 5
Create four shallow wells in the potatoes and crack an egg into each; lower the heat to medium, cover, and cook until whites are set but yolks remain runny, 3‑4 minutes.
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Step 5 of 5
Return the bacon to the skillet, arranging strips over the eggs, sprinkle with chives, and serve immediately.
Notes from the kitchen
If pure maple syrup is unavailable, use a high‑quality amber maple-flavoured syrup as a substitute. Leftover skillet can be reheated gently; eggs are best served fresh.
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