It's a childhood favorite that falls into the same Quebecois-cuisine (Quebecuisine?) category as buckwheat pancakes and crepeaus. He grew up eating this for breakfast.
A quarter cup of maple syrup is brought to a simmer, then two beaten eggs are added and the mixture gently stirred. The eggs poach, but also incorporate syrup in a custardy way.
He remembers making these in the morning before school while his parents were working in the barn - though no specifics were given on whether he shared with his brothers, or if each sibling was fending for themselves.