Maple-Poached Eggs

March 30, 2016


Author Notes: I believe that human beings can be neatly divided into two groups: Those who avoid maple syrup on their eggs and those who seek it. It’s a topic no one is wishy-washy about. If you’ve never known the sweet satisfaction of warm maple syrup commingling with a runny yolk, I encourage you to let your guard down just once and try this recipe. If you’re like me, and one taste of syrupy eggs transports you to a happy place of PJs and Saturday morning cartoons, remember that indulgences are sweeter when they’re rare. Either way, be sure to have a large stack of buttered toast cut on the diagonal ready for dipping.Casey Elsass

Makes: 2 eggs

Ingredients

  • 1 cup maple syrup
  • 2 large eggs
  • Buttered toast, for serving
In This Recipe

Directions

  1. In a small saucepan, bring the maple syrup to a boil over high heat. Reduce the heat to medium low and wait until the bubbles slow to a lazy simmer.
  2. Gently crack the eggs into the syrup. Poach for 3 minutes, all the while spooning syrup over the tops of the eggs.
  3. Using a slotted spatula, transfer each egg to a ramekin, cover with a small spoonful of syrup and serve immediately.

More Great Recipes:
Egg|Maple Syrup|Breakfast|Brunch

Reviews (5) Questions (0)

5 Reviews

Nicole S. May 3, 2017
Looks great!<br />I used to make a lovely brunch dish in individual baking dishes. <br />The base was a jalapeño cornbread stuffing, pre-cooked, topped with 1-2 eggs, raw and unscrambled, and a little grated cheddar. Bake until eggs are cooked and stuffing is brown and crunchy at edges. Top with a drizzle of maple syrup. Swoon worthy.
 
Nicole S. May 3, 2017
Looks great!<br />I used to make a lovely brunch dish in individual baking dishes. <br />The base was a jalapeño cornbread stuffing, pre-cooked, topped with 1-2 eggs, raw and unscrambled, and a little grated cheddar. Bake until eggs are cooked and stuffing is brown and crunchy at edges. Top with a drizzle of maple syrup. Swoon worthy.
 
LisaD April 7, 2016
But then you've got about 3/4 cup of somewhat eggy maple syrup! What do you do with that? (Other than spoon it warm out of the pan.)
 
b P. April 23, 2016
use it as sweetener in homemade granola or apple crisp. Or (more fun) make souffle out of a couple of separated eggs and about 1/3 cup of syrup. Heat the oven to 400, whisk the yolks & syrup together, whip the whites, fold together w yolks, turn oven down to 375 & bake in little greased ramekins for about 10 min or so until they are puffed up. <br />
 
MaryMaryCulinary April 4, 2016
Good with buttered toast, but I find them even better on buckwheat crepes. https://food52.com/recipes/8227-maple-poached-eggs-on-buckwheat-crepes Good thing we've had a banner year for maple syrup around here!