Here is my modified restaurant method for eggs benedict.

The key is poaching the eggs first in acidulated water. Then holding in
cold water until plating.
The hollandaise is made WITHOUT a double boiler. The yolks are cooked
on the open flame as youll see.

Hope you enjoy.... www.lrn2cook.com/eggsben.html

Again, these vid clips are very crude at this time and are being used
for testing as I develop the site. My hope is to eventually have a
large library of free cooking clips that cover all the basics and
classics. Thanks!