Lumpy, yet Delicious

I think I’m going to leave this breakfast treat to the pros - although I have had several disappointing Eggs Benedict at brunches. This is a dish that require practice and finesse and more practice. As you can see from the pic my hollandaise sauce is lumpy - the “easy” breakfast cookbook, is so “easy” it doesn’t give you any sort of tips or techniques. So, I made the sauce first, and followed the book, and put the silky, shiny, perfectly buttery concoction in a glass bowl over simmering water, like you would to melt chocolate - double boiler. Well, I guess there’s a time limit to this, and I was taking too long on the rest of the meal, because when I went back to drizzle, it was lumpy from the egg yolks in the sauce beginning to cook - damn! Then I didn’t really get the technique of poaching an egg - I had NEVER done it - only seen it in a distant open kitchen in a busy restaurant. The first one I dropped in, the yolk broke, and it cooked into a weird shape, and it all floated to the top. I managed to make 3 decent eggs, where the yolk was still runny (my biggest disappointment at a restaurant is finding my poached eggs hard and cooked in the center). However, I lost a lot of the whites, and they separated and floated to the top. But Johnathan was about to eat the dog he was so hungry, so as a humanitarian, of course I served up dinner with the eggs that looked just, eh…. It all tasted great - and I like using baked prosciutto rather than Canadian or American bacon. It perfectly crispy and you could actually cut through it. Afterwards, we were convinced there was some sort of restaurant/chefy way to do this, so Johnathan cranked the vinegar water back up, and we cracked an egg into our stainless ladle and let the egg float in that for 3 minutes. When we turned it over, it was perfect and beautiful, and had the perfect yolk-dome. So I guess there was some victory after all. Next hurdle would be correcting the hollandaise - any tips?