Bacon and Eggs Bacon and Eggs

Author: Canadian Living

With these tiny plates of bacon and two eggs, you can eat breakfast any time of day! Reader Emily Bickell of Kitchener, Ont., exchanges these playful cookies every holiday season. If you are a Dr. Seuss fan, use green candy-coated chocolate pieces instead of the traditional yellow for yolks.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2003



Line 2 baking sheets with waxed paper. Place oval cookies, bottoms up, on pans; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. With dab of white chocolate, stick 2 pretzels together; press to stick onto centre of 1 cookie. On each side of pretzels, spoon scant 1/2 tsp (2 mL) white chocolate onto cookie; spread slightly to form egg whites. Press 1 chocolate piece onto centre of each white to make yolks.

Repeat with remaining cookies, white chocolate, pretzels and chocolate pieces. Refrigerate until firm, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week.)

Nutritional facts Per cookie: about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 61.0
  • Total fat 3 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 1.0
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Bacon and Eggs