Step 11: Poach your eggs
The other is to use egg cups (I purchased mine for 5USD from BB&B): grease the inside of the egg cup, then gently crack the egg into it; slide a spatula under the bottom of the cup and use the spatula to gently lower the egg cup into 2 - 3 inches of boling water in a medium sized pot with a tightly fitting lid; cover them.
Either method you use, cook the eggs until the white is mostly firm, but the yolk remains runny, or however you/your guests would prefer them to be cooked. The dish tastes the best with the yolk still runny.
If you are cooking for multiple people and you are increasing the volume of your hollandaise sauce, a trick to keep the eggs from overcooking is to transfer them to a bowl of ice; then, when you're ready for them, re-submerge them for a second in boiling water to reheat them.