Lemon And Dill Eggs

Lemon and Dill Butter served over poached eggs

Per Serving
1/2 TBSP Butter
Fresh chopped dill 1 tsp or
Dill Paste 1 tsp
1tsp lemon zest
1tsp fresh lemon juice
2 Poached eggs

1. Remove eggs and let set to bring them up to room temperature while preparing sauce and bring pan of water to a soft boil

2. Melt butter, add lemon zest, lemon juice and dill. Mix and let sit

3. Crack open eggs directly over small bowl.

4. When water boils add small pour of vinegar to water and wait for it to reboil.

5. Give the boiling water a stir before gently sliding eggs into it.

6. Bring water back to a gentle boil and let eggs cook for 3 to 4.5 minutes depending on how wet you prefer the yolks.

7. Using slotted spoon, gently lift each egg out of water draining away all the liquid.

8. Place poached eggs in center of plate and top with lemon dill butter sauce.

9. To serve open the egg to allow some yolk to run out. Serve with biscuits and a side.

Recipe Summary:
Yield: 2 eggs = 1 serving
Prep Time: 10 minutes
Cook Time: upto 5 minutes

Other recipes by The Sleigh Maker Inn:
Easy Cinnamon Rolls
Jarlsburg Cheese Biscuit Pops
Oven Cooked Bacon

Recipe Provided By:
The Sleigh Maker Inn
Westborough, MA

Westborough Bed and Breakfast Inns