My mom, Diane, isn’t the sweet tooth in the family, her love of food is more savory, so I’m excited to be able to share a dessert she craves often and can’t live without – scrambled eggs cooked in maple syrup.  Yea, I know, it sounds odd, but it’s a very traditional dish in Quebec, especially during sugar shack season in the spring.  Think egg drop soup, but with maple syrup instead of broth.  Give it a try a let me (and my mom) know what you think!

Ingredients:

• 1 cup maple syrup (see ‘notes’ below)
• 2 large eggs
• 1/4 tsp salt
• Vanilla ice cream (optional, sort of)

Directions:

1. Bring the syrup to a boil in a small, heavy saucepan, over medium-high heat.  Once the syrup has begun to boil, turn heat to medium-low.
2. In a medium bowl, break the eggs, then scramble them well using either a fork or a whisk.  Add salt to the eggs and stir to incorporate.
3. Pour the egg mixture into the simmering syrup and stir with a wooden spoon to incorporate the egg into the hot syrup.  Cook for 3-4 minutes, then remove the saucepan from the heat and let sit to cool for about 15 minutes.
4. Scoop ice cream in two bowls, divide eggs between the two bowls then spoon some cooking liquid onto the eggs and ice cream.

Makes 2 servings.

Notes: Don’t waste top notch maple syrup to bake or cook with, less fancy grade will do just fine and often offers stronger maple flavors.  This recipe can easily be doubled.  Letting the mixture cool off a bit before serving allows the syrup to thicken slightly, so don’t omit this step, no matter how difficult it will be!