I have done Eggs Benny for thousands of people during Mother's Day buffets and Easter Buffets.
We'd run 2 completely separate buffets with the hot and cold foods, stations etc.....
The day before I would poach off the eggs and place them in a large "Lexon" plastic containers with ice and water.
I had my hotels pans ready to go with buttered English Muffins halves, and the Canadian bacon sliced and at the ready.
During service I had a large braising pan on the hot top filled with simmering water and a splash of vinegar to help coagulate the eggs.
I did swirl the water to use gravity to get the eggs to shape better.
I dropped in 12 at a time and gave them 2-3 minutes or until I could take one out, feel it and decide if they were ready.
I had a 1/2 pan with paper towels next to me, so when I spooned out an egg, I dabbed it to get as much water off as I could.
Placed the egg on the already toasted muffin with the heated slice of bacon, ladled on the Hollandaise and a 1/2 of black olive slice for garnish.
I did have to add more water to the braising pan and skim the white egg scum during service, but I was able to keep up with it very well.
Word of caution has to do with the eggs breaking in that Lexon of ice water. You gotta handle them with care and this is something that comes from experience.
My best to you tincook