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