It's Maple Syrup Season: Maple-Fried Egg and Sausage Biscuit Break an Egg Food52

Welcome to Break an Egg! The series where host Anna Billingskog, Food52's Senior Food Stylist, cooks through a breakfast recipe, either completely original or from a Food52 community member. Follow along for breakfast (or breakfast for dinner) inspiration.

Maple-Fried Egg and Sausage Biscuit:
In this episode, Anna is joined by contributing editor Nicole Davis to make Maple-Fried Eggs and Sausage Biscuits.
"This sandwich is adapted from a recipe in Martin Picards completely genius and maple-centric book, Au Pied de Cochon: Sugar Shack, based upon the meals served at his "cabane sucre outside of Montreal. I have simplified the recipe in places, but the root of it remains the same: the syrup. If the idea of frying an egg in dark sweet liquid turns you off, I will suggest you set your prejudices aside and give it a try. Maple is no longer just for your latte in the fall. Track down Picards book, and get experimental with it. After all, winter may finally be overboiling sap is one of the first signs that we made it through."
Anna Billingskog

GET THE RECIPE:
Maple-Fried Egg and Sausage Biscuit: https://food52.com/recipes/90049-maple-fried-egg-and-sausage-biscuit

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