Jul 09 2026
Restaurants›The Class Act›North Atlantic Benedict Recipe

North Atlantic Benedict Recipe

Inspired by The Class Act
Time30m
Serves2

Make North Atlantic Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Poached Eggs

For the Smoked Salmon

For the Hollandaise Sauce

For Assembly

Method

Prepare the Poached Eggs

  1. 1

    Boil Water

    Fill a saucepan with about 3 inches of water and add the white vinegar and salt. Bring to a gentle simmer over medium heat.

  2. 2

    Poach the Eggs

    Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the eggs one at a time into the center. Poach for 3-4 minutes until the whites are set and the yolks are still soft.

  3. 3

    Remove the Eggs

    Using a slotted spoon, carefully remove each poached egg and place them on a paper towel to drain excess water.

Prepare the Hollandaise Sauce

  1. 4

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to bubble. Remove from heat.

  2. 5

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard.

  3. 6

    Combine and Emulsify

    Place the bowl over a pot of barely simmering water (double boiler). Slowly drizzle in the melted butter while whisking continuously until the mixture thickens and becomes creamy. Season with salt and cayenne pepper to taste.

Assembly

  1. 7

    Toast the English Muffins

    Split and toast the English muffins until golden brown.

  2. 8

    Layer the Ingredients

    On each toasted muffin half, place a layer of smoked salmon, followed by a poached egg.

  3. 9

    Finish with Hollandaise

    Spoon the hollandaise sauce over the poached eggs and sprinkle with fresh chives and black pepper.

  4. 10

    Serve Immediately

    Serve the North Atlantic Benedict hot and enjoy!

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