IHOP's Classic Eggs Benedict (Copycat Recipe)

Indulge in the classic flavors of Eggs Benedict with this IHOP-inspired recipe. Featuring perfectly poached eggs atop toasted English muffins, layered with savory Canadian bacon, and drizzled with a rich, creamy hollandaise sauce, this dish is a brunch favorite that combines rich textures and delightful flavors. It's a satisfying meal that stays true to traditional culinary methods.

Ingredients:

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices Canadian bacon
• 1 tablespoon white vinegar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a skillet over medium heat, cook the Canadian bacon until heated through and lightly browned. Set aside.
2. Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer.
3. Crack each egg into a small bowl. Carefully slide the eggs into the simmering water, poaching them for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
4. In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
5. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and pepper to taste.
6. To assemble, place a slice of Canadian bacon on each toasted English muffin half, top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with chopped parsley.
7. Serve immediately and enjoy your classic Eggs Benedict!