Make the hollandaise sauce first. Set it in a bowl of hot water to keep it warm (don't microwave it!)

Add an inch and a half of water to a wide nonstick skillet for poaching the eggs. Set it just below medium heat. It will take a few minutes to get to temperature (190 degrees F). (You probably wont be able to get all 8 eggs in one pan, so if it's important to you to have them all done at the same time, prepare 2 pans of water with the salt and vinegar called for in each pan.)

Meanwhile, preheat your oven to the "Keep warm" setting, or 170 degrees F. Set a cooling rack over a baking sheet and place it in the oven (to keep the completed sandwiches warm.)

When each grilled cheese sandwich is finished, put it on the cooling rack in the oven. (so that the bottom stays crispy!)

Heat water to 190 degrees F using a thermometer.

Add 1 teaspoon salt and 1 tablespoon vinegar to the water.

While the water heats, crack each egg individually into 8 ramekins or 8 small bowls.

When the water reaches 190, use a nonstick slotted spoon to scrape the bottom of the pan, trying to release all the bubbles at the bottom. You want the water to be as smooth as possible.

When most of the bubbles are gone, gently lower each egg into the water as smoothly as you can. It's okay if water enters into the ramekin. Lower it down into the water at an angle, then slowly dump the egg and then lift the bowl out. Repeat with all the eggs (You may have to do it in 2 batches, or use two pans of water as mentioned above.) Then set a timer for 4 and 1/2 minutes.

When the timer goes off, use the slotted spoon to gently lift each egg out of the water. Add your poached egg to the top of your grilled cheese (see assembly instructions below). Or place the eggs in an ice bath and store in the fridge for up to 8 hours. (Reheat in hot water for 1 minute.) One tip for making your poached eggs look nice is to simply use a spoon to cut off the jagged edged whites.

To assemble: Plate each grilled cheese sandwich. Slice it in half. Top each half with a warm poached egg. Drizzle with warm hollandaise sauce. Sprinkle with green onions and a few grinds of black pepper. Serve hot! With a big glass of orange juice and some fresh fruit.