Poached Eggs with Lemon Butter Chive Sauce

Ingredients - Yeilds 4 servings:

• 4 eggs
• 1/3 cup butter
• 2 tablespoons finely chopped fresh chives
• 2 tablespoon fresh squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 English muffins- halved and toasted

Method:

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.