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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Prepare hollandaise mix according to package directions. Stir in capers and lemon zest. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Cover the remaining sauce and set aside.
Arrange muffins, cut-side up, on top of sauce in dish. Divide salmon into six equal portions. Place salmon, folding as necessary, on top of each muffin half.
In a medium bowl, beat together eggs, milk and pepper with a rotary beater. Melt 1 tablespoon butter (or margarine) in a large skillet over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set the bottom and around edges.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked, but is still glossy and moist. Immediately remove from heat.
Spoon scrambled eggs on top of muffin stacks, dividing evenly. Spoon remaining sauce over eggs.
Melt the remaining 1 tablespoon butter (or margarine). Add breadcrumbs, tossing lightly to coat. Sprinkle over egg stacks.
Bake, uncovered, for 15 to 20 minutes or until heated through. If desired, sprinkle with snipped chives.