Sunrise Egg Muffins

• 14 cup milk
• 13 cup mayonnaise
• 2 teaspoons lemon juice
• 12 teaspoon grated lemon rind
• 1 tablespoon butter
• 4 eggs
• 4 English muffins, split and toasted
• 1 tomatoes, sliced
• alfalfa sprout, for garnish

1. IN a small microwaveable bowl, gradually whisk milk into mayonnaise; cover.
2. Microwave on Medium (50%) 1 1/2 - 2 minutes or just until hot, stirring 2 or 3 times.
3. Whisk in lemon juice and rind until smooth.
4. In a large skillet, melt butter over medium heat.
5. Break eggs into skillet.
6. With spatula, break yolks and mix slightly with the white.
7. Reduce heat to low.
8. Cook slowly to preferred firmness.
9. Place tomato slices on lower muffin halves, Top with eggs.
10. Spoon sauce , to taste, over eggs.
11. Garnish with alfalfa sprouts.
12. if desired.
13. VARIATION: Stir 2 tablespoons grated parmesan cheese into hot sauce.

milk, mayonnaise, lemon juice, lemon rind, butter, eggs, muffins, tomatoes, alfalfa

Taken from www.food.com/recipe/sunrise-egg-muffins-385416 (may not work)