Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Bake for about 20 minutes, flipping them halfway through, until they reach a golden crispiness.

While the hash browns are baking, heat a skillet over medium heat and add your bacon slices. Cook for approximately 6-8 minutes, flipping occasionally, until the bacon is crispy and fragrant. Remove from the skillet, crumble into bite-size pieces, and set aside.

In the same skillet, melt about a tablespoon of unsalted butter over low to medium heat. Crack in the large eggs, poaching them for about 4-5 minutes until the whites are set and the yolks are still runny.

For your velvety hollandaise sauce, fill a saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together egg yolks, Dijon mustard, white wine vinegar, and lemon juice. Place this bowl over the saucepan without touching the water, and gradually add melted butter while whisking until the sauce thickens.

Once your hollandaise has thickened, season it with cayenne pepper, salt, and black pepper. Whisk gently to distribute flavors evenly.

Layer the crispy hash browns on each plate. Top with poached eggs, sprinkled crumbled bacon, and cheese. Pour hot gravy over and finish with a drizzle of hollandaise sauce.