Donna Hay's Egg Florentine

Hey guys , i have had a really good last weekend lots of friends lots of fun. Saturday in fact was an extensive cooking day, but we shall get to that later, and watch out for it cause the two recipes are straight from Maa's kitchen.
Donna Hay is an Australian food stylist, author, and magazine editor, of whom i had never heard till a friend mentioned her to me and her style of cooking. I went on Google looked up. i have to confess was mighty impressed with the way she simplifies cooking and keeps the flavors simple and clear. It was so tempting that i had to try something just to know if the recipe mentioned really worked that well. I assure you it does, hence here is something i tried, " All credits for the recipe goes to Donna Hay" , i am only sharing the experience of trying it. Here is what you need:

1 tablespoon white vinegar 3 eggs Bread as per your taste wild rocket (arugula) leaves hollandaise sauce 2 egg yolks 1 tablespoon lemon juice sea salt and cracked black pepper 125gms unsalted butter, melted and hot , if you are using regular butter please don't add the salt   To make the hollandaise sauce, place the egg yolks, lemon juice, salt and pepper in the bowl of a food processor and process until combined. With the motor running, gradually pour the butter in a thin stream and process until thickened. Set aside. Note: I added 50 gms butter instead of 125gms as the recipe said, and my blender is not  the  one where you could pour the butter while running, hence i stopped poured the butter and started again. was as yumm. i also added one whole lemon instead of one tablespoon as i love that sour taste.  Heat a deep frying pan of water over low heat until just simmering and add the vinegar. Crack an egg into a small bowl and gently pour into the pan. Cook the egg for 2−3 minutes for soft poached or until cooked to your liking. Remove with a slotted spoon and drain on absorbent paper. Repeat with the remaining eggs. To serve, top the bread with the rocket and poached eggs and spoon over the hollandaise sauce. Note : i had never poached an egg before , so here is my mistake , i took a lot of water and the egg just disintegrated and it looked like an egg soup, disgusting i tell you. I had seen on television people poaching the egg so i would give it a shot this way. I would treat the water as oil and take only that much the egg is submerged partially. I did that and it worked , yeh yeh yeh ...!!!!!!!!!! I wanted the top cooked a bit too so i took a spoon and spooned some of the hot water over the egg and the picture will tell you how it turned out. The rest is really simple. Try is guys its outstanding. I am also doing another chicken recipe of her's. In fact i am fusing two recipes and trying something , will talk about it once its done. Will try and keep the flavors simple though.  Thank you Donna Hay for enriching my life some more and Anjali for introducing me to her.