I had to post this because the Florentine is one of my favorites of the bennie bunch. I use my own hollandaise sauce that I perfected over the last couple years. My secret is lemon.
As for Poaching the eggs, I recommend checking out these tips before trying. http://www.thekitchn.com/perfectly-poached-some-tips-an-139882
Also, I sometimes use cake cups placed in a shallow pan with water and a top. Makes perfectly round eggs and several at a time.