Poached Eggs with Lemon Butter Chive Sauce

Ingredients - Yeilds 4 servings:


  1. Poach the eggs for 3 to 4 minutes in simmering water to which the 1 tbspn lemon juice has been added.
  2. For the sauce, melt the butter in a small saucepan, add the chives, remaining lemon juice, salt and pepper and beat thoroughly.
  3. When the eggs are just set, remove them from the pan with a slotted spoon and drain on paper towels.
  4. To serve, place a poached egg on a toasted English muffin half and pour sauce over top.


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