A Triumph of Poaching

When we had that yummy Hollandaise sauce available and it was "egg" day in class, I knew the natural dish to use the sauce was Eggs Benedict. Now, I am not a great poacher, despite years of trying every method and gadget I have found. I had to demonstrate for seven people in class, so I thought I would try something that  had worked for me moderately well in the past. We have a large electric skillet that could handle the first batch of five eggs, so I squirted some canola oil in and let it come to heat. Then carefully broke the first egg and slipped it  into the oil, then did it with another and then I added hot water to all but totally cover the two eggs. By that time the whites had gathered so those eggs were well on their way to success. Next, I added, one at a time, three more eggs into the watery pan. Now everything was under control; all that was needed was a lid on the pan for half a minute to cook the top of the eggs. When we removed the lid, we all raved at how beautiful they were, soft, and beautifully poached.  They were ready to release to our toasted English muffins, topped with steamed asparagus,  Canadian bacon and Hollandaise sauce. Sounds like an international gathering, doesn't it?