Poached Eggs with Lemon Butter Chive Sauce (4 servings) 4 large eggs 1 Tablespoon vinegar 1/3 cup butter 2 Tablespoons finely chopped fresh chives 1 Tablespoon fresh squeezed lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 2 English muffins - halved and toasted Poach the eggs for 3 to 4 minutes in simmering water to which the vinegar has been added. For the sauce, melt the butter in a small saucepan over medium-low heat, add the chives, lemon juice, salt and pepper and beat thoroughly. When the eggs are just set, remove them from the pan with a slotted spoon and drain on paper towels. To serve, place a poached egg on a toasted English muffin half and pour sauce over top. A simple yet somewhat elegant dish of poached eggs on toasted English muffins with a buttery lemon sauce with chives. Mr Breakfast would like to thank Valarie34 for this recipe. Recipe number 1134. Submitted 11/15/2003.