Caprese Benedict With Basil Hollandaise Sauce

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   1. Put a shallow pot of water over medium heat to simmer and add the vinegar.

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   2. While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in a blender and puree until very smooth. Season to taste with salt and pepper and set aside.

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   3. Toast the English muffin halves using your preferred method, until crisp and browned to your liking. Then top each with some of the mozzarella, tomatoes and basil.

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   Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes. Gently remove the cooked egg using a slotted spoon and allow the water to drip off and set aside on a plate while you poach the rest of the eggs.

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   4. Top each Eggs Benedict with an egg. Spoon the basil hollandaise over the egg. Serve hot.

* Per serving · 4 servings · Values may vary.