#maple cream

These simple and tasty Maple Salmon and Leek Baked Eggs are the perfect balance of sweet and savoury, and make an ideal Saturday Brunch recipe!

Ingredients (serves 2):

1 1/2 tablespoon unsalted butter + more for greasing

1/2 tablespoon olive oil

the green part of a large leek, rinsed

1/2 cup heavy cream

2 tablespoons pure (Grade A) Canadian Maple Syrup

2 slices smoked salmon

2 large eggs

a pinch of salt and freshly ground black pepper

Preheat oven to 190°C /375°F. Generously butter two ramekins. Set aside.

In a medium nonstick skillet over medium-high heat, melt butter with olive oil. Finely chop leek and add to the skillet. Cook, stirring often, until softened, about 2 minutes.

Combine heavy cream and Maple Syrup, and heat over low heat until just simmering and well-blended. Remove from heat.

Divide leek between each of the two ramekins. Cut smoked salmon into thin strips, and divide between the two ramekins as well. Cover with Maple cream. Break an egg in the middle of each ramekin, and season with salt and black pepper, to taste.

Place ramekins in the middle of the hot oven, and bake, at 190°C/375°F, 15 minutes.

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