IHOP Eggs Benedict Recipe

In a large pot, bring 2-3 inches of water to a simmer. Add vinegar and salt.

Crack each egg into a small ramekin.

Gently slide eggs into the simmering water and cook for 3-4 minutes or until whites are set and yolks are still runny.

Use a slotted spoon to remove eggs and place on a plate lined with paper towels to drain excess water.

In a small saucepan, whisk egg yolks and lemon juice over low heat until thickened.

Whisk in melted butter until well combined.

Season with salt and pepper.

To assemble, lay toasted English muffin halves on plates.

Place Canadian bacon on top of muffins, followed by poached eggs.

Drizzle hollandaise sauce over eggs and sprinkle with cayenne pepper and chopped parsley.