dont forget birch syrop :-) recipe for maple/eggs follows
take maple sap almost boiled to syrop consistancy place in cast iron pan for even heat. Enough to 3/4 fill the pan.
place 6 rashers of bacon on low boil.
when bacon assumes a mostly cooked consistancy break eggs over the rashers covering the pan, reduce to low
heat.
when eggs are thoroughly poached (yolk when poked has minimum leakage but not too much where there is no leakage) dish all up on mound of french toast.
inhale with coffee of choice
thanx,
bill
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
