Sunrise Egg Muffins

1. 1

   IN a small microwaveable bowl, gradually whisk milk into mayonnaise; cover.

2. 2

   Microwave on Medium (50%) 1 1/2 - 2 minutes or just until hot, stirring 2 or 3 times.

3. 3

   Whisk in lemon juice and rind until smooth.

4. 4

   In a large skillet, melt butter over medium heat.

5. 5

   Break eggs into skillet.

6. 6

   With spatula, break yolks and mix slightly with the white.

7. 7

   Reduce heat to low.

8. 8

   Cook slowly to preferred firmness.

9. 9

   Place tomato slices on lower muffin halves, Top with eggs.

10. 10

    Spoon sauce , to taste, over eggs.

11. 11

    Garnish with alfalfa sprouts.

12. 12

    if desired.

13. 13

    VARIATION: Stir 2 tablespoons grated parmesan cheese into hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.