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SUNRISE EGGMUFFINS

Course Appetizer
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.