Oeufs Dans le Sirop d'Erable (Eggs in Maple Syrup)
- 6 servings
- 2 cups pure maple syrup
- 3 eggs
- 1/3 cup milk
- Pinch salt
When syrup has thickened, reduce heat to low. Using a wooden spoon, drop spoonsful of the egg mixture into hot syrup. Cook for 2 to 3 minutes or until eggs are set. Immediately remove saucepan from heat and place it in a larger pan of cold water to cool slightly. Spoon eggs into serving bowls and drizzle with syrup.
Note: Sometimes a teaspoonful of butter is dropped into the syrup before the eggs.
Recipe courtesy of Julian Armstrong's TASTE OF QUEBEC (Hippocrene Books, 2001)
Recipe courtesy of Emeril Lagasse