About a year ago, we went to a local brunch establishment, The Granary, in Lakewood Ranch. While there, I discovered one of my new favorite breakfast dishes. I would look for excuses to go back there whenever we could. When we were out for brunch other places, I would try to talk the wait staff and kitchen crew into making it for me there, if I saw they had dishes on the menu with all the requisite ingredients. I finally decided I need to learn to make it at home. I hadn't poached eggs in years (like childhood - almost burned the house down trying to make poached eggs out of hardboiled eggs after Easter). I decided what better way to make poached eggs than Sous Vide. Texture and consistency was perfect, but really just not worth an hour for two poached eggs. I then switched to more traditional methods that cut the cook time down to about five minutes. That is completely acceptable. Then my struggle was the hollandaise sauce. I got the flavor right but the consistency lacked. Presentation was horrible as the sauce would completely melt and run off the second it touched the eggs. I got some tips from Chef Doug on the preparation and I finally have a complete product.