Well, got my first failure out of the way.
I didn't get many pictures because things were a bit hectic while I was making this.
First the poached eggs. I tried the little trick that Kenji has with the strainer. It didn't work well for me. The yolk and the white started separating away and I only had poached yolk for one of the eggs lol. So I did it my usual way which is cracking it straight into the water. You just sieve the wispy bits out as you go.
The hollandaise WAS going well.
But at the moment that the butter was supposed to go in, A LOT was happening in my kitchen. And so I didn't drizzle it in slowly enough and the whole thing scrambled.
My sister made homemade bread which it went well with.
The sauce was actually still quite delicious. I was amazed at how much the lemon juice comes through. But I don't think I will make this again for the same reason I've never made hollandaise before. You can't make a small batch and it doesn't keep well, so then what do you do with the rest?
This may seem like sour grapes lol, so just for that I may try one more time, but it will not be high on my list. I just wish there was a way to small scale it and I'll look into finding a way to do that.
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