Preheat your oven to 400°F (200°C). Spread frozen hash browns in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for about 20 minutes, flipping halfway through, until crispy and golden brown.

While the hash browns are baking, heat a skillet over medium heat and add olive oil. Cook the bacon until crispy, about 6-8 minutes, then crumble and set aside.

In the same skillet, reduce the heat to low and melt a tablespoon of butter. Crack large eggs into the skillet and cook to your desired level of doneness, preferably poached for a runny yolk.

In a heatproof bowl over simmering water, whisk together egg yolks, Dijon mustard, white wine vinegar, and lemon juice. Slowly drizzle in melted unsalted butter while whisking until the sauce thickens slightly.

Once your hollandaise sauce has reached a smooth and creamy consistency, season it with cayenne pepper, garlic powder, salt, and black pepper to taste.

To plate your Breakfast Poutine, start with a layer of crispy hash browns, top with poached eggs, sprinkle with cheddar and mozzarella cheese, pour hot prepared gravy over, add crumbled bacon, and drizzle with hollandaise sauce.