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
Buttered toast, for serving
In This Recipe
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.
Gently crack the eggs into the syrup. Poach for 3 minutes, all the while spooning syrup over the tops of the eggs.
Using a slotted spatula, transfer each egg to a ramekin, cover with a small spoonful of syrup and serve immediately.