Caprese Eggs "Benedict" with Tomato Gravy

How 'bout ya Get-Up and go with this for the morning of the 4th?:

1/2 diced sweet* onion
2 t. minced garlic
4 T. EVOO, divided
2 T. flour
1 cup chopped Roma tomatoes
1 T. tomato paste
1/2 cup low sodium vegetable broth
1/4 cup 2% milk*
1/2 t. each sea salt and freshly ground pepper
6 English muffins, split
12 sliced smoked mozzarella
2 cups fresh spinach
1/2 cup chopped fresh lemon basil*, divided
White distilled vinegar
12 eggs

Preheat oven to 425. Saute onion and garlic in 2 T. oil in a saucepan over med. high heat until soft, about 3 mins. Whisk in flour; cook 2 mins. Pulse tomatoes in food processor. Add tomatoes and paste to onions; saute 1 min. Whisk in broth and milk; cook gravy until thickened, 4-5 mins. Season with S&P; keep warm. Brush remaining 2 T. oil onto muffin hales. Toast muffins in oven on baking sheet until golden, 8-10 mins. Top bread with smoked mozzarella slices; toast until melted. Combine spinach and1/4 cup basil ; divide evenly between muffins. Heat water and vinegar (2 T. vinegar to 1 qt. water) in a saucepan until bubbles break just before hitting the surface, (160-180). Poach eggs until whites are firm, but yolks aren't set. 4-5 mins. Remove eggs with a slotted spoon to a plate. Top each toast with a poached egg. Stir remaining basil into tomato gravy. Top eggs with gravy, and savor. Serve with a cantaloupe filled with fresh fruit balls, and a mimosa!!

Ahhhhhhhhhhhhh, I LOVE the SUN! Have fun in it today.

Love,

MM