When you have 6 dozen eggs in the fridge and a new dozen coming again tomorrow you have to eat eggs. I’m always happier with protein and a little sugar in my system so this works.
Preheat the oven to 350
1 spoonful of maple syrup for each egg
Dash of vanilla, maybe some cinnamon
You beat this until it gets really foamy.
Meanwhile on the stove you slowly heat about 4 cups of milk until it gets warm.
Add it to beaten mixture and beat some more. I forgot about it for about 15 minutes and it got nice and foamy.
Fill a baking pan with warm water (1 inch). You can use little cups like the ones I used this time or a bigger oven proof bowl (which I’ll probably do next time because I feel kind of greedy eating two bowls of anything). Take some real maple syrup and pour enough in each cup to cover the bottom. Then pour the egg mixture in the cups, put them in the baking pan and slide them into the oven for as long as it takes for the centers not to giggle. For me it took about an hour though recipes I’ve found say a lot less. (Maybe I need to get my oven checked)
My daughter and I have decided that this works as a good breakfast food as well 🙂
I’m thinking with strawberries or raspberries in early summer . . .yum.