Eggs Benedict from IHOP features perfectly poached eggs and Canadian bacon atop toasted English muffins, all generously topped with rich, velvety hollandaise sauce, creating a classic breakfast dish with a harmonious blend of creamy, savory, and toasted flavors.
Equipments
- Saucepan
- Mixing bowl
- Whisk
- Slotted spoon
- Toaster or griddle
- Knife
- Cutting board
- Plate
- Ladle or spoon (for sauce)
- Measuring cups and spoons
Ingredients
- 4 large eggs
- 4 slices Canadian bacon
- 2 English muffins
- 1 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 2 teaspoons white vinegar
- Chives (optional, for garnish)
- Black pepper (optional, for garnish)
When preparing this Eggs Benedict recipe, opting for fresh, large eggs is crucial to achieve perfectly poached whites with runny yolks. Canadian bacon should be thick enough to provide a savory balance without overpowering the dish, while English muffins must be toasted to a light golden brown for optimal texture. The hollandaise sauce requires high-quality unsalted butter and fresh egg yolks to create its signature rich, velvety consistency. You can enhance the flavor with lemon juice and Dijon mustard, but be cautious with salt to maintain harmony among ingredients. This Eggs Benedict copycat menu from IHOP replicates the beloved restaurant's creamy, savory, and toasted breakfast classic with authentic taste and texture.
Instructions
- Split English muffins and toast them on a toaster or griddle; set aside.
- Heat a saucepan over medium heat and cook Canadian bacon until browned; set aside.
- Fill saucepan with water, add white vinegar, and bring to a gentle simmer.
- Crack eggs into separate bowls; create a gentle whirlpool in the simmering water.
- Gently lower eggs into water one at a time; poach for 3-4 minutes until whites are set.
- Remove eggs with slotted spoon and drain on paper towel.
- In mixing bowl over simmering water (double boiler), whisk egg yolks, lemon juice, Dijon mustard, and salt continuously.
- Gradually add melted butter while whisking constantly until sauce thickens; remove from heat.
- Assemble: Place toasted muffin halves on plate, top each with Canadian bacon and poached egg.
- Spoon hollandaise sauce generously over each egg.
- Garnish with chopped chives and black pepper if desired.
- Serve immediately.
Substitution
Eggs Benedict from IHOP copycat menu replicates the iconic combination of perfectly poached eggs, tender Canadian bacon, and toasted English muffins topped with a luscious hollandaise sauce. If Canadian bacon is unavailable, you can substitute with ham or smoked turkey slices to maintain a similar savory profile. When poaching eggs, adding vinegar to the water helps the whites coagulate faster, improving shape and texture. You might find it easier to toast English muffins on a griddle for a crispier base compared to a toaster. Your hollandaise sauce can be stabilized by gently whisking in warm butter slowly to prevent separation and achieve a smooth, creamy consistency.
Tips
For perfectly poached eggs, make sure your water is at a gentle simmer, not a rolling boil, to keep the whites tender and intact. Using white vinegar in the poaching water helps the egg whites coagulate quickly, preventing them from spreading. When making hollandaise sauce, whisk the egg yolks constantly over simmering water to avoid scrambling, and add melted butter slowly for a smooth, velvety texture. You should assemble the Eggs Benedict immediately after finishing to enjoy the warm, creamy sauce and maintain the dish's ideal texture and flavor.
Nutritions
Eggs Benedict from IHOP provides a balanced breakfast with 4 large eggs supplying high-quality protein essential for muscle repair and growth. The Canadian bacon contributes lean protein and a moderate amount of sodium, while the English muffins offer carbohydrates for energy. Rich hollandaise sauce, made from egg yolks and unsalted butter, adds healthy fats, including monounsaturated fats, supporting heart health when consumed in moderation. Your meal also delivers important micronutrients such as vitamin A, calcium, and iron, making it a nutrient-dense choice to start your day.
Storage
To store leftover Eggs Benedict from IHOP, separate the components to maintain their quality: keep the toasted English muffins and Canadian bacon in an airtight container, the hollandaise sauce in a small sealed jar or bowl, and the poached eggs wrapped gently in plastic wrap. Refrigerate all parts promptly, and consume within 1-2 days to ensure freshness and safety. When reheating, warm the English muffins and bacon in a toaster or skillet, gently reheat the hollandaise in a double boiler to avoid curdling, and serve with eggs at room temperature to preserve texture for your best enjoyment.
Variation or Alternatives
You can substitute Canadian bacon with smoked salmon or sauteed spinach for a pescatarian or vegetarian twist on Eggs Benedict. Instead of poaching, try baking the eggs in a muffin tin for a fuss-free alternative. Swap traditional hollandaise sauce with avocado or Greek yogurt-based sauce for a lighter option. Using sourdough bread instead of English muffins can add a tangy flavor and extra texture to your dish.
Allergies
Eggs Benedict from IHOP contains common allergens such as eggs, dairy from the butter in hollandaise sauce, and gluten found in the English muffins. If you have egg, milk, or wheat allergies, consuming this dish could trigger an allergic reaction. You should inform the restaurant about your allergies to ensure safe dining options.
Why this recipe?
Eggs Benedict at IHOP features perfectly poached eggs, rich hollandaise sauce, and toasted English muffins, creating a harmonious balance of flavors that many diners appreciate. The dish's creamy texture and savory taste make it a satisfying breakfast or brunch option. Making a copycat version allows you to replicate this beloved combination at home, ensuring freshness and customization according to Your preferences. Enjoying homemade Eggs Benedict offers both culinary satisfaction and the joy of mastering a classic dish.