Caprese Eggs Benedict

Ingredients

Salt

to taste

Pepper

to taste

Hollandaise sauce

1 cup

Eggs

4 large

Fresh basil leaves

8 leaves

Fresh mozzarella

8 ounces, sliced

Tomatoes

2 large, sliced

English muffins

2, halved

White vinegar

1 tablespoon (for poaching eggs)

Instructions

1. Begin by preparing the hollandaise sauce. In a heatproof bowl over simmering water, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt until thickened. Slowly drizzle in 1 stick of melted unsalted butter while whisking continuously until the sauce is thick and creamy. Set aside and keep warm.
2. Bring a pot of water to a gentle simmer and add 1 tablespoon of white vinegar. This will help the egg whites set more quickly when poaching.
3. While the water heats, toast the halved English muffins until golden brown and set aside.
4. Layer each muffin half with a slice of tomato, followed by a slice of fresh mozzarella, and then two basil leaves.
5. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and place one egg on each muffin half.
6. Drizzle the warm hollandaise sauce over the poached eggs, and season with salt and pepper to taste.
7. Serve immediately, garnished with additional basil leaves if desired.