Salmon and Eggs Benedict with Caper Hollandaise

1. Prepare sauce mix according to package directions. Stir in capers and lemon peel. Spread about 1/2 cup of the sauce over bottom of a 2-quart rectangular baking dish. Cover remaining sauce and set aside. Arrange muffins, cut side up, on top of sauce in dish. Divide salmon or Canadian-style bacon into six equal portions. Place salmon or bacon, folding as necessary, atop each muffin half.

2. Beat together eggs, milk, and pepper. In a large skillet melt 1 tablespoon of the margarine or butter over medium heat. Pour in egg mixture. Cook without stirring until mixture begins to set on top and around edges. Lift and fold partially cooked eggs with a spatula so uncooked portion flows underneath. Continue cooking for 3 to 4 minutes or until eggs are cooked but still moist. Spoon eggs atop muffin stacks, dividing evenly. Spoon remaining sauce over eggs.

3. Crumb topping: For crumb topping, melt remaining 1 tablespoon margarine or butter. Add bread crumbs, tossing lightly to coat. Cover and chill the egg dish and crumbs separately overnight.

4. To serve, sprinkle muffin stacks with crumbs. Bake, uncovered, in a 350 degree F oven 25 minutes or until heated. If desired, sprinkle with snipped chives. Makes 6 servings.