Thanks JB - Absolutely Fabulous !!!!
The addition of the dijon mustard to the egg yolks for the Hollandaise sauce is a stroke of genius - just like adding it to an oil and vinegar salad dressing, it really emulsifies the sauce and it "held" beautifully without any further attention at all once it was made (made mine a little more lemony and added a splash of red wine vinegar but that's just personal preference).
Made the "pastries" much smaller than the recipe called for and didn't add the cheese (to me it took away from the Eggs Bene concept). Cut each one in half and arranged them, three to a plate, in a "spoke" pattern. Drizzled sauce on top, scattered with green scallions and dusted the plate with paprika. Plates were licked clean.