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Lemon And Dill Eggs Description: Lemon and Dill Butter served over poached eggs Ingredients: 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 vinegar Directions: 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. Yum!  Recipe Summary: Yield: 2 eggs = 1 serving Prep Time: 10 minutes Cook Time: upto 5 minutes Comments: Other recipes by The Sleigh Maker Inn: Easy Cinnamon Rolls Jarlsburg Cheese Biscuit Pops Oven Cooked Bacon | |
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