A delicious poached egg covered in thick and creamy sauce made of lemon, butter, and flour.
In a deep skillet, boil 3 inches of water and vinegar. Gently crack eggs (without breaking the yolk) in water and cook 3-4 minutes. Remove and place on top of a toasted English Muffin.
For the sauce: in a pot over low/medium heat, melt butter. Stir in flour, salt, and water. Simmer five minutes, stirring occasionally. In a small bowl beat together lemon juice and egg yolk, and add to the pot. Simmer and stir for one minute, or until the mixture thickens.
Drizzle mixture over poached eggs letting it run down the sides. Enjoy!