Allow frozen prebaked biscuits to thaw overnight under refrigeration, or at room temperature.
Preheat convection oven to 350°F.
Unwrap biscuits and place on a sheet pan lined with parchment paper and brush with butter or butter substitute.
Bake biscuits for 5-6 minutes, then brush again with butter substitute after removal from oven.
Hollandaise:
In a medium mixing bowl, whisk together egg yolks, lemon juice, Dijon mustard, and salt. Set aside.
Melt butter in a saucepan until very hot.
While whisking vigorously, slowly stream butter into egg mixture until a sauce forms. Keep hollandaise sauce warm in a 160°F bain-marie, covered and gently stirring often.
Remake hollandaise sauce as needed.
Eggs, for poaching:
Bring a pot of water to a boil to poach eggs. Reduce to a simmer. Crack eggs into a mixing bowl. Alternatively, crack eggs into a fine mesh strainer to remove excess egg whites, then transfer to a mixing bowl.
Stir pot of water with a slotted spoon to create a vortex effect. Gently tip eggs into the water, one at a time, stirring gently until the egg begins to set. Repeat tipping remaining eggs into the water. Cook eggs while stirring occasionally until egg whites set and yolks are soft.
