and topped off with hollandaise sauce (which I am proud of cause it didn't split!)
Punter's error, always and I mean always concentrate on finishing your sauce a good five minutes before the rest of the plate, the tip is to remove the steel bowl from the steamer and place its base in cold water while you whisk and season, then place it back on top of the steamer without the heat and stir occasionally.I would also suggest never putting herbs in your hollandaise directly, the trick is to add them to the white whine / vinegar reduction finely chopped as it cools, flavour without the taint of the leaf.