Instructions: 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 6 equal portions. Place salmon or bacon, folding as necessary, atop each muffin half.

Beat together eggs, milk, and 1/8 teaspoon pepper. Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add 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 portions 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.

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

To serve, sprinkle muffin stacks with crumbs. Bake uncovered, in a 350 degree F. oven 25 minutes or until heated. Sprinkle with snipped chives, if desired.

Serves 6

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