As for the poached eggs, I dug out these fantastic vintage egg cups of my mom's from the seventies. I sprayed 'em with olive oil, cracked the eggs in, put them in a saucepan of boiling water, covered it with a lid, and in about four minutes, I had perfectly poached eggs.
I poured the sauce over roasted potatoes, bacon and brussels sprouts and then topped it all with the eggs. So good.
Here is the recipe from the Pioneer Woman's website for the hollandaise. It will blow your mind.