Maple syrup and eggs just belong together.
Some people swear that to get perfect poached eggs, you need to add vinegar to the water. Don't listen to them. What's important is using fresh eggs—they hold their shape better than older ones. The water temperature is also key: You aren't looking for a rolling boil or even a simmer here. Instead, heat a large pot of salted water over high until you start to see tiny bubbles appear on the bottom .
It was love at first bite for me. Poaching an egg in maple syrup infuses the egg white with a sweet maple flavor, and of course that runny yolk forms a terrific sauce. I found I needed a little sprinkle of salt to balance things out, but other than that, it was a perfect, decadent treat. But what about that leftover maple syrup that remains after you're done poaching? Don't throw it away! Let it cool, strain it through a fine mesh strainer, and pour it into a jar. Store it in the fridge and use it again soon. Don't pour it back into your fresh maple syrup jar though—you want to keep that one pure.
So as far as I'm concerned, the verdict is in: Eggs and maple syrup are a match made in Sunday-morning breakfast heaven.
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