Tell me your egg poaching secrets. Always a disaster for me.
barely simmering water
add some vinegar to the water
(probably the biggest tip): crack each egg into an individual ramekin first and then just sort of slowly dunk them into the simmering water
I can do 4 at a time with a 2:30 cook time and get pretty good results
another tip for the benedicts in particular is to shape the spinach to create like a tiny bowl for the egg, I've had trouble with them sliding off before when I go straight from cooking to the plate.