When you're ready to serve, bring a pot of water to a gentle simmer and give your eggs their final minute of poaching. Because the whites are already set, you can heat several eggs at once without worrying that they will stick together. This takes much less time than poaching all the eggs at the last minute - and it's less stressful, too!
We usually poach the eggs the night before or the morning of the brunch. If it's already close to serving time, you can also hold fully poached eggs in a bowl of warm water so you can do several batches of eggs but then serve them all at once.
Do you have any other tips when poaching eggs for a crowd?
Related: Eggs Benedict and Beyond