Acadian (maple Syrup) Eggs

Introduction: Acadian (maple Syrup) Eggs

About: Everything I make is done with love and imperfection.

A friend of mine is Acadian (a descendant of French colonists) from New Brunswick. Her family owns a sugar shack - which means they tap maple trees and make their own maple syrup.

She taught me how to make these delicious sweet and savory eggs, which have become my go-to brunch item to wow guests. The combination of maple syrup eggs with sharp cheese and spicy greens is not to miss.

This completely fits the stereotype about Canadians and maple syrup, and I'm OK with that.

Step 1: Ingredients

  • Eggs - preferably farm fresh
  • Butter
  • Maple Syrup - mine is from my friend's sugar shack (stored in a president's choice bottle)
  • Greens - here I've used arugula, but kale and spinach are just as good
  • Sharp crumbly cheddar cheese

Step 2: Prepare the Maple Syrup

Melt a small amount of butter in a pan.

Add maple syrup - about 2-3 Tbsp per egg.

Heat until the syrup is good and bubbly.

Step 3: Cook Egg

Crack an egg into the maple syrup and allow to cook. Once the white has begun to harden (photo 1) shake the egg a few times to attract more of the maple syrup to it. Let the edges get brown - the maple syrup will caramelize around your egg. Crack some pepper over the egg and flip once.

Serve with raw greens and a slice of sharp cheddar cheese. Enjoy this delicious Canadian treat!

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    6 years ago

    Delicious! A really tasty afternoon treat! I had gouda with it instead of cheddar. I'll definitely make it again, and soon, maybe with a bit less maple syrup. And no flipping the egg, I broke the yolk ;)


    6 years ago

    I would call this a Québécois treat. My in-laws live in Ontario and they and all of their friends are Loyalists and cook traditional British food. My friends in Québec use maple syrup a lot (so do I)! Great recipe you've shared. Thank you!


    Reply 6 years ago

    Yes, a Québécois/Acadian treat for sure! Here in Yukon we can make syrup from birch trees, which is a lot darker and stronger tasting than maple.