2 English muffins, split and buttered
4 eggs
1 can (1 lb.) salmon
3 c. Hollandaise sauce
Parsley sprigs
Paprika

Drain and flake salmon and heat in colander over simmering water. Toast and butter English muffins, poach eggs. Mound salmon equally onto each muffin half. TOP WITH A POACHED EGG and spoon about 3/4 cup Hollandiase sauce on each. Garnish with parsley and paprika.

HOLLANDAISE SAUCE:

1/4 c. butter
3 egg yolks
3 tbsp. lemon juice
Salt to taste

Cut butter into small pieces and put on top of double boiler. Let stand at room temperature for 30 minutes. Add egg yolks and lemon juice. Put over simmering water which does not touch bottom of double boiler. Stir constantly until thickened. Season to taste. Yield 3/4 cup. Serves 4.