Poached Eggs with Lemon Chive Sauce

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Breakfast: Poached Eggs with Lemon Chive Sauce
Serves: 2-4

1/3 cup butter
1 tbs lemon juice
1 tsp Grated lemon peel
½ tsp salt
Dash pepper
2 tbs chopped snipped fresh chives
4 large eggs
2 English muffins

Melt butter in small saucepan. Add remaining ingredients, except chives, and beat thoroughly.

Add chives just before serving, as they will lose their bright green color if sitting too long.
Serve over poached eggs on English muffins.

Spray cups of egg poacher with cooking oil.

Cook eggs for 3 minutes (or longer if you prefer firmer yolks).

Turn eggs our of poaching cups onto toasted English muffin halves, and top with sauce and garnish with fresh chives.