SUNRISE EGGMUFFINS
Servings 4 servings
Ingredients
- 1/4 cup (50ml) milk
- 1/3 cup (75ml) mayonnaise
- 2 tsp (10ml) lemon juice
- 1/2 tsp (2ml) grated lemon rind
- 1 tbsp (15ml) butter
- 4 eggs
- 4 English muffins, split and toasted
- 1 tomato, sliced
- Alfalfa sprouts, for garnish (optional)
Instructions
- In a small microwaveable bowl, gradually whisk milk into mayonnaise; cover.
- Microwave on MEDIUM (50%) 1 1/2 to 2 minutes or just until hot, stirring 2 or 3 times.
- Whisk in lemon juice and rind until smooth.
- In a large skillet, melt butter over medium heat.
- Break eggs into skillet.
- With spatula, break yolk and mix slightly with the white.
- Reduce heat to low.
- Cook slowly to preferred firmness.
- Please tomato slices on lower muffin halves.
- Top with eggs.
- Spoon sauce to taste, over eggs.
- Garnish with alfalfa sprouts, if desired.
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