Create a vortex with a spoon in the pot and lower an egg into the water.
Cook until your desired doneness, approximately 3 minutes for a runny yolk but cooked egg white. (Test by gently poking the egg with your finger when lifted out of the water - if the white is somewhat firm, it is cooked).
Remove the egg from the water with a slotted spoon to drain and place in a small bowl or on a plate. Repeat with eggs as necessary.
Cut your ciabatta bread and toast to your desired doneness.
Place the toasted bread on the plates. Pile two slices of Prosciutto ham on each piece of bread.
Lay two large basil leaves on top of the ham.
Place a poached egg onto each stack. Gently slide the egg onto the stack from the bowl or plate.
Top each stack with 2 Tablespoons of your hollandaise sauce.
Garnish with a drizzle of balsamic glaze and some additional chopped basil pieces. Serve immediately.