Fill a 12-inch nonstick skillet with enough water to reach 1 inch up the side.

Add kosher salt and white vinegar to the water.

Bring the water to a simmer over medium heat.

Crack each egg into a small ramekin.

Carefully drop the eggs into the simmering water.

Turn off the heat.

Cover the pan and set a timer for 5 minutes.

After 5 minutes, remove the eggs with a slotted spoon.

Immediately begin to assemble your Benedict.

For the hollandaise, add egg yolks, salt, pepper, and lemon juice to a blender.

Turn the blender on low to combine everything.

While the blender is running on low, slowly stream in the melted butter.

Continue blending until the mixture is thick and creamy.

Taste and adjust the salt and pepper as needed.

Toast the English muffins.

On each English muffin half, layer 1 slice of tomato.

Add 1 slice of mozzarella.

Place a few fresh basil leaves on top.

Top with a poached egg.

Pour hollandaise sauce over the egg.

Drizzle with balsamic glaze.

Serve immediately.