Several Americans of French-Canadian descent told me they have fond memories of eating Maple Poached Eggs on Easter morning.
This is one of those recipes that you think “Really? No way. It will never work.” Then you try it, and wow – it’s like fairies dancing on your tongue. Pure comfort food.
It’s also super easy to make: you simply poach your eggs in maple syrup instead of water.
It’s an alarming amount of maple syrup just to make poached eggs, but you can drain the syrup after cooking and use it in other recipes, such as Slow Braised Maple Carrots.
Photo Credit: Un Chef a la Cabane
Maple Syrup Poached Eggs
- 4 eggs
- 1 cup maple syrup
- 1/2 cup water
Add maple syrup and water to a medium saucepan, or enough liquid to make 1/2 ” in the bottom of the pan. Bring the water and syrup to a boil, then reduce heat to medium so the liquid is at a gentle boil.
Gently crack the eggs into the syrup, one by one, leaving plenty of space between the eggs. Don’t worry if the top of the eggs are not covered by the syrup. Cook eggs, without touching them, until the whites firm up and turn white about 3 minutes. Flip over and cook 1-2 minutes more.
Serve immediately with fresh bread or pancakes. Also delicious cold.