Cream Whipper Testing Continued: Eggs Benedict

I made the Chefsteps hollandaise sauce to test the cream whipper a little more. Seems to work well so far but sputters a bit since I didn't filter out the bigger chunks of the sauce (the sauce looked curdled coming out of the water bath but that's the way it should look according to the comments). I didn't have champagne vinegar so I attempted to substitute with half as much apple cider vinegar which was still too strong for the sauce.

The whipper seems to do a pretty good job smoothing out a sauce that was pretty lumpy. The egg was cooked in a water bath at 75°C for thirteen minutes. The sausage under the egg is an chicken sausage from Audiel's.
http://www.chefsteps.com/activities/hollandaise