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.


Cabane à Sucre Maple Omelette

Preheat oven to 375 F


  • 12 large eggs
  • 1 cup milk
  • 1 1/2 tsp. all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon onion salt
  • Salt and pepper to taste

Butter a large rectangular baking dish no larger than 9x12x2.

Whisk the eggs and the milk together in a large mixing bowl.

Combine the dry ingredients together (flour, baking powder, onion salt, salt & pepper), then add the dry mixture to the egg and milk mixture.

Beat everything together for 30-60 seconds until blended, then pour the mixture into the prepared pan and cook uncovered for about 30 minutes, or until the omelette is lightly browned. It should puff up nicely and nearly double in size during the cooking time.

When serving, slide the omelette onto a warm serving dish and drizzle maple syrup over top.



Slow Cooker Maple Baked Beans

  • 3 1/2 cups (460 g) dried white or Navy beans, dried and soaked
  • 1 onion, peeled and chopped (1 cup)
  • ½ cup maple syrup
  • 1/2 lb (225 g) salt pork, rind removed and diced
  • ¼ cup tomato paste (half of a small can)
  • ¼ cup molasses
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons paprika
  • Salt and pepper to taste


Soak beans in water overnight.

The next day, drain the beans, put them in a pot and cover with clean water.

Bring beans to a boil, then reduce heat and simmer for about 30 minutes, or until the skin on the beans split when you blow on it.

Reserve 2 cups of the cooking water and set aside, then drain the beans and put them in the slow cooker with chopped onion, maple syrup, salt pork, tomato paste, molasses, apple cider vinegar, mustard, paprika and reserved cooking water.

Cover slow cooker and cook 6-7 hours on low, or 4-5 on high, depending on the power of your slow cooker.

Serve beans with a loaf of homemade  Crusty No Knead Bread, or pick up some freshly-baked bread from one of Quebec’s fantastic artisan bakeries.