Place the eggs in a single layer in a saucepan, cover with cold water by an inch or two and bring the water to a boil. As soon as the water boils take the eggs off the heat and let them sit for 12 minutes. Place in cold water, peel under cold running water, dry them and cut into quarters.

Place the salmon in a saucepan with 1 cup water and the Old Bay Seasoning. Bring to a boil, lower heat, cover pan and let simmer for 7 minutes or until the salmon flakes easily. Remove from the cooking liquid, pat dry and flake with a fork.

In a skillet, heat the butter and olive oil over medium heat. Add the onions and cook until very soft but not browned, 5 – 6 minutes. Add the sweet rice flour and stir to combine. Add the chicken broth, milk, salt, and pepper and cook until the sauce has thickened, about 2 minutes. Add the peas and cook for 30 seconds. Take off the heat, gently stir in the flaked salmon and quartered eggs. Serve over toasted English muffins or toast and sprinkle with a bit of paprika if desired.