3 eggs
2 tablespoons vegetable oil
1 (8 ounce) package instant vintage cereal with juice
1/3 cup maple syrup
1 cup white sugar
1/4 cup vegetable oil
Beat eggs in medium heat. Bring a small amount of syrup into pan. Pour cereal over the surface of egg. Coat thoroughly, allowing bubbles to remain. Heat, continuing to beat, at high speed for 1 minute. Remove from heat. Stir in cereal and maple syrup. Pour over the egg fold in syrup mixture. Refrigerate at least 1 hour before serving.