Poached eggs with hollandaise and rocket

I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice. The eggs I enjoyed at Floridita's had bright orange, softly-poached yolks wrapped in swirls of egg white. The chef wouldn't part with the recipe for hollandaise but I've recreated it here to the closest possible taste bud remembrance.

Hollandaise

1 pinch	Salt
1 Tbsp	Water
2	Eggs, yolks only (Main)
1 Tbsp	Lemon, rind, finely grated
1 ½ Tbsp	Lemon juice
1 dash	White pepper
100 g	Butter, melted
2 Tbsp	Wholegrain mustard

Eggs

1 dash	Salt, or vinegar
4	Eggs (Main)
3 Tbsp	Vinaigrette
4 slices	Ciabatta bread
1 cup	Wild rocket

Directions

1. To prepare the hollandaise, whisk the egg yolks with the lemon juice, water, salt, pepper and lemon rind in a bowl over hot water, until thickened. Slowly drizzle in the butter, beating continuously, until thick. Stir in the mustard.
2. Meanwhile, bring a large saucepan of water to the boil. Add a little salt or vinegar to help set the eggs. Reduce the temperature until the water is hardly bubbling. Break an egg into a small bowl. Stir the water so it is gently swirling and add the egg in the centre. Poach for 1-2 minutes before adding the remaining eggs one by one. Poach until the whites are coagulated but the yolks are still soft.
3. Toast the ciabatta.
4. Toss the rocket with the dressing. Place the ciabatta on two serving plates and top with the eggs.
5. Thin the hollandaise with a little hot water if preferred and spoon over the eggs. Place the rocket on one side. Serves 2 for breakfast, brunch or lunch.