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Lemon Poached Egg with sliced lemon garnish.
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Poached Egg with Lemon Butter Sauce

If you love lemon, toast and poached eggs, this recipe is for you!
Course Breakfast, Brunch
Cuisine American
Keyword french toast, meyer lemon, poached egg
Budget Cheap
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2
Calories 298kcal

Ingredients

  • 2 Slices toasted bread
  • 2 Poached egg

For the sauce:

  • 1 Meyer or regular lemon
  • Zest of 1 lemon
  • 3 TBS butter
  • Pinch of salt

Instructions

  • Zest a Meyer lemon and slice into thin slices. Remove seeds and discard. Add the slices and zest to a small saucepan on low heat.
  • Add 3 TBS butter and cook slowly until the lemons soften and give up their juices. Watch carefully to prevent the butter from browning.
  • Leave the lemon slices in the pan until ready to use. You can reheat it if necessary.
  • Poach an egg and serve it on toasted bread. While the egg is still hot drizzle the lemon butter over the top of the egg and toast. Use as much as you like.
  • Serve with cracked black pepper and a little kosher salt.
  • The lemons from the sauce should be cooked enough to serve along side the egg and toast. Meyer lemons are not as tart as regular lemons and I enjoyed little bites of the cooked lemon along with the egg and toast.

Nutrition

Calories: 298kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 444mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg