1 cup chicken stock
1 Tbsp brown sugar
1 cup port wine
2 tsp balsamic vinegar
salt and pepper to taste
Place all ingredients in a small sauce pot. Simmer and reduce until mixture forms a thick syrup.
Yield: One quarter cup
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A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.
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