Recipe by LAURIE
From a Canadian website and posted for the Zaar World Tour to Canada. This is a different way to cook eggs and a yummy one at that! It sure is simple enough. *UPDATE* to the hype about this recipe! A non stick pan is a MUST..once I did these over the campfire in cast iron and burned the heck out of the syrup, BUT that may have been my fault! YES I have done brown and serve sausages in the pan with the syrup, just add a little more syrup. AND I have even done the sausages with some thinly sliced apples in a little butter and the syrup, cooked til tender then add the eggs and a little more syrup. I personally don't like fried eggs or runny yolks, so for my portion I tend to break the yolk and loosely scramble the egg before dropping it in the hot syrup.....then I just let it cook kind of like and omelet with out mixing it too much until it sets then dump the whole thing on the waffle! In a pinch we have this with frozen french toast BUT it is so much better with a nice fat crunch eggo!