Fry (or poach) the eggs and place them on a warm platter or an electric warming tray set at low heat. Melt the butter in a skillet. When it starts to brown, slowly add the lemon juice, keeping well back in case it spatters. Swizzle the mixture around in the pan for a few moments.
- 2 eggs per person
1 and 1/2 Tablespoons butter
1 and 1/2 Tablespoons lemon juice
salt and pepper - to taste
Place the eggs on toast or English muffin halves. Season the lemon-butter sauce to taste with salt and pepper, and pour the sauce over the eggs. Garnish with parsley or chopped chives. Serves immediately.
The intro to this recipe in the Sunday Breakfast book goes like this, "For people who like lemon, and most of us do, this tart specialty should prove to be a real treat. (These amounts of butter and lemon juice are suitable for 4 eggs.)"
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2498. Submitted 2/1/2009.