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Acer saccharum, Sparta, Monroe County Wisconsin, 16 May 2021.
Petioles glabrous and leaf bases divergent (michiganflora.net/image.aspx?img=15781&id=2656 )tell this apart from black maple.
Baked Eggs in Maple Toast Cups
This special breakfast is reminiscent of the sugarmakers' custom of boiling an egg in maple syrup in the evaporator. The syrup crisps the toasts and lends a hint of sweetness, and the eggs are served freestanding in the toast cups. The recipe comes form my well-thumbed copy of The Official Vermont Maple Cookbook, a pamphlet published by the Vermont Department of Agriculture.
3 tablespoons butter, plus more for greasing muffin cups
3 tablespoons maple syrup
6 slices sandwich bread, crusts removed
3 slices bacon, cooked until crisp, crumbled
6 large eggs
Salt and freshly ground black pepper
Preheat oven to 400 degrees F. Butter 6 large muffin cups. In a small saucepan, melt butter and add syrup. Flatten bread with a rolling pin. Brush it with syrup mixture and pat slices into prepared muffin cups. Sprinkle bacon bits into bottom of each bread-lined cup. Break an egg into each cup, add salt and pepper to taste and bake for approximately 15 minutes, or until eggs are set. Run a knife around sides of muffin cups to loosen bread and gently lift out toast cups. Serve immediately.
Serves 3 to 6