Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping them halfway through, until they are beautifully golden and crispy.

While the hash browns bake, heat a skillet over medium heat and add a splash of olive oil. Once hot, add the bacon and cook for about 6-8 minutes, or until it's crispy and browned. Transfer it to a paper towel-lined plate to drain excess fat and crumble it into bite-sized pieces.

In a separate pot, bring water to a gentle simmer and stir in a tablespoon of white wine vinegar. Crack each large egg into a small bowl, then gently slide the eggs into the simmering water. Let them cook for 3-4 minutes until the whites are set but the yolks remain runny.

Set up a double boiler and whisk together egg yolks, Dijon mustard, and a tablespoon of white wine vinegar until well blended. Gradually whisk in melted unsalted butter until the sauce thickens. Stir in lemon juice, cayenne pepper, and garlic powder.

Begin layering your Breakfast Poutine by placing crispy hash browns on each plate. Drizzle prepared gravy over the hash browns, sprinkle crumbled bacon on top, then add a poached egg.

Generously spoon the hollandaise sauce over the poached egg. Garnish with fresh herbs and a dash of black pepper. Serve immediately.