Maple-Mustard Glazed Canadian Bacon:
1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
Vermont Cheddar and Herb Scramble:
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature
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