1 package (about 1 oz.) Hollandaise sauce mix
2 large English muffins, split
Butter, as needed
5 large eggs
1/4 cup regular or low-fat sour cream
2 teaspoons lemon pepper seasoning
1/4 cup sliced green onion
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
3 Tablespoons garlic-and-herb dry breadcrumbs
Vegetable oil, as needed
Prepare Hollandaise sauce according to package directions; cover and keep warm.
Toast muffins; lightly butter and keep warm.
In a large bowl, whisk 1 egg lightly. Add sour cream, lemon pepper and green onion; mix well. Add drained salmon and breadcrumbs; mix well. Shape into 4 patties. Coat a large nonstick skillet lightly with oil (about 2 tablespoons). Over medium-high heat, cook salmon patties, about 3 minutes per side, until crisp and deep golden brown on both sides. Remove from pan and keep warm.
Wipe skillet clean with a paper towel. Add a light coating of oil to pan; heat over medium-high heat. Crack eggs gently into pan. Wait 1 minute, then add 1/2 cup of water. Cover and cook until eggs are opaque on top, similar to a poached egg.
For each serving, place a muffin half on a plate. Top with a warm salmon cake. Remove an egg from pan with a slotted spoon/spatula; place over salmon. Spoon on Hollandaise sauce. Serve immediately.
Recipe by Ryan and Sara Hall