How To Make IHOP Eggs Benedict Recipe
Classic breakfast dish of English muffin, poached eggs, ham, and hollandaise sauce.
Serves:
Ingredients
- 4 English muffins, split and toasted
- 8 oz Canadian bacon, thinly sliced
- 8 large eggs
- 1 tbsp white vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large egg yolks
- 1 tbsp freshly squeezed lemon juice
- cayenne pepper, for garnish
- chopped fresh parsley, for garnish
Instructions
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In a large pot, bring 2-3 inches of water to a simmer. Add vinegar and salt.
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Crack each egg into a small ramekin.
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Gently slide eggs into the simmering water and cook for 3-4 minutes or until whites are set and yolks are still runny.
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Use a slotted spoon to remove eggs and place on a plate lined with paper towels to drain excess water.
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In a small saucepan, whisk egg yolks and lemon juice over low heat until thickened.
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Season with salt and pepper.
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To assemble, lay toasted English muffin halves on plates.
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Place Canadian bacon on top of muffins, followed by poached eggs.
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Drizzle hollandaise sauce over eggs and sprinkle with cayenne pepper and chopped parsley.
Nutrition
- Calories : 660kcal
- Total Fat : 49g
- Saturated Fat : 23g
- Cholesterol : 670mg
- Sodium : 1850mg
- Total Carbohydrates : 26g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 28g
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