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Sunrise Egg Muffins

Contributed by: News Canada

Preparation: 5 min. - Cooking: 5 min.


  • 1/4 cup milk 50 mL
  • 1/3 cup mayonnaise 75 mL
  • 2 tsp lemon juice 10 mL
  • 1/2 tsp grated lemon rind 2 mL
  • 1 tbsp butter 15 mL
  • 4 eggs 4
  • 4 English muffins split and toasted 4
  • 1 tomato sliced 1
  • Alfalfa sprouts, for garnish (optional)


Sunrise Egg Muffins
In a microwave-safe bowl, gradually whisk milk into mayonnaise; cover. Microwave on MEDIUM (50%) for 1-1/2 to 2 minutes or just until hot, stirring 2 or 3 times. Whisk in lemon juice and rind until smooth.

In a large skillet, melt butter over medium heat. Break eggs into skillet. With spatula, break yolk and mix slightly with the white. Reduce heat to low. Cook slowly to preferred firmness.

Place tomato slices on lower muffin halves. Top with eggs. Spoon sauce, to taste, over eggs. Garnish with alfalfa sprouts, if desired.

Tip: To save time in the morning, prepare sauce and slice tomatoes the evening before.

Serving Size: Makes 4 Servings

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