Caprese Benedict with Basil Hollandaise Sauce

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

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.

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.

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.

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