Ok so this is the problem. I was at work working my normal brunch shift and i made my hollandaise. Typical hollandaise that i have made a thousand times. instead of using clarified butter we use brown butter with the milk fats strained out. i used my normal holly reduction with my egg yolks over a pot of simmering steaming water until my sabayon was established then continued to add my butter slowly until i got my consistancy. It emulsified and didnt look at all wrong. we also like to gratin the eggs benedict just a little before serving so i usually check to make sure they gratin under the sally. and again nothing was wrong. so i went on with my prep. when i got the first order of bennys i poached my eggs and went to put on my holly and it began to run right off my plate. when i went to gratin it turned into a puddle. so frustrated i did it again and the same problem. im not sure what i did wrong and it made for a very bad sunday.. any ideas what went wrong and how i can avoid this problem again?