That sounds like a fun challenge- and I'm glad not to be the one poaching the egg! You can probably do a double batch of the dough, and be sure it is soft, so the dough spreads on the grill. You won't need to change the proportions, but you'll want to cook it until it is golden brown, with a temperature of 190 or above. Try using your pizza peel if you need to flip or remove it. That's going to be a LOT of Hollandaise! Laurie@KAF

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