If you’re making for family, poach the eggs in the shell with an immersion circulator as used for sous vide. The whites will not be quite as perfect, but the taste and texture are there, and you can store the cooked eggs (I forget the temp I used, but look around, there are examples) and the prepared hollandaise in a Ziploc at 130 F/55 C for quite a while.
I strain off the loose white and poach, poached eggs can be made in advance and rewarmed too, but I prefer to do them while the sauce is coming together.
