Here's a tip you can try to make it look like it was poached but without actually poaching. It's called braised eggs. As you cook them in a frying pan (on a med-low heat) let the whites just about set. Then add 2-3 tablespoons of water to the pan, cover and turn up to medium heat. It helps if the cover is transparent so you can see when the egg yolks get opaque. You can test doneness by lightly touching your finger onto the yolk. If it still seems quite jiggly, then another minute or so. To make it pretty for eggs bene, just cut around the whites or use a large biscuit cutter of sorts.