Poached Eggs with Lemon Butter Chive Sauce

(4 servings)

  • 4 large eggs
  • 1 Tablespoon vinegar
  • 1/3 cup butter
  • 2 Tablespoons finely chopped fresh chives
  • 1 Tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 English muffins - halved and toasted
Poach the eggs for 3 to 4 minutes in simmering water to which the vinegar has been added.

For the sauce, melt the butter in a small saucepan over medium-low heat, add the chives, lemon juice, salt and pepper and beat thoroughly.

When the eggs are just set, remove them from the pan with a slotted spoon and drain on paper towels.

To serve, place a poached egg on a toasted English muffin half and pour sauce over top.

A simple yet somewhat elegant dish of poached eggs on toasted English muffins with a buttery lemon sauce with chives.

Mr Breakfast would like to thank Valarie34 for this recipe.

Recipe number 1134. Submitted 11/15/2003.