Cook time is 6minutes
Total time is 6minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
3 Ingredients
Number of servings
4
- 1tablespoons fresh lemon, juiced
- 4 large fresh eggs
- 4 English muffins, split and toasted
Nutrition per serving
902kJ / 216Cal
902 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
11.7grams
Fat
7.0grams
Carbs
24.8grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Bring a large frying pan of water to a gentle simmer, so small bubbles are just breaking at the surface. Add the lemon juice. Bring a second frying pan of water to a simmer, and turn off the heat.
Step 2 of 4
Crack one egg on to a plate. Stir the water with a large, slotted spoon, then slip the egg into the water, letting the edge of the plate touch the water so it does not splash. Repeat with the other eggs.
Step 3 of 4
Cook gently for about 3 minutes just until the white is set (or for a few extra minutes if you prefer a fully set yolk). Using a slotted spoon, lift out each egg, dip into the frying pan of water, then place on a plate lined with paper towels.
Step 4 of 4
Trim any loose strands of egg white and serve immediately with the toasted muffins.
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