Caprese Eggs Benedict

• 1 teaspoon Kosher Salt
• 2 teaspoons Distilled Vinegar
• 4 Whole Large Eggs
• 2 Whole Wheat English Muffins, Toasted
• 4 slices Fresh Mozzarella Of Desired Thickness
• 4 slices Tomato
• Fresh Basil Leaves
• Balsamic Glaze, For Drizzling
• FOR THE BLENDER HOLLANDAISE:
• 3 Egg Yolks
• 1/4 teaspoons Salt
• Pinch Of Pepper
• 1 Tablespoon Fresh Lemon Juice
• 1/2 cups Unsalted Butter, Melted And Slightly Cooled

1. Fill enough water to come 1 inch up the side of a 12-inch nonstick skillet. Add kosher salt and white vinegar and bring to a simmer over medium heat. Crack each egg into a small ramekin.
2. Carefully drop the eggs into the skillet. Turn off the heat, cover the pan and set your timer for 5 minutes. After 5 minutes, remove the egg with a slotted spoon and immediately begin to assemble your Benedict.
3. For the hollandaise, add egg yolks, salt, pepper, and lemon juice to your blender. Turn the blender on low to combine everything. While motor is running on low, stream in the melted butter until
4. mixture is thick and creamy. Taste and adjust the salt and pepper accordingly.
5. On each English muffin half, layer 1 slice of tomato, 1 slice of mozzarella, a few basil leaves, and a poached egg. Pour over hollandaise and finish with a drizzle of balsamic glaze. Enjoy immediately.

kosher salt, vinegar, eggs, muffins, mozzarella of, tomato, fresh basil, blender, egg yolks, ubc, pepper, lemon juice, unsalted butter

Taken from tastykitchen.com/recipes/breakfastbrunch/caprese-eggs-benedict/ (may not work)