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!
recipe 
yields
Makes 2 eggs
2 eggs
1½ cups real maple syrup
Flaky sea salt
Toast and bacon, pancakes, or waffles for serving
Ingredients
steps
- Crack each egg into a separate small bowl or ramekin.
- In a small saucepan over medium heat, bring the maple syrup to a gentle boil. Slide each egg into the syrup, reduce the heat to a simmer, and poach for 2 to 3 minutes, while spooning the hot syrup over the eggs.
- Using a slotted spoon, lift the eggs out of the syrup and place into a serving bowl. Top with some of the remaining syrup and a pinch of sea salt. Serve immediately with toast, bacon, or on top of a pancake or waffle.
Date Published: 08.13.25
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Recipe Adapted from
Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Chef Suzanne Vizethann. Photographs by Kelly Berry. Reprinted by permission of Gibbs Smith Books.
