Poached Eggs in Maple Syrup

This is a combination of poaching and basting the egg in rich, velvety maple syrup. Living in New England, real maple syrup is king, and this dish really highlights the ingredient.

Note: It’s important to use a 1- to 2-quart saucepan so that the egg is completely submerged in the syrup. If the pan you are using is too big, you will need more syrup, and the real stuff ain’t cheap!