Start by preheating your oven to 425°F (220°C). Cut the potatoes into thin strips, resembling classic French fries. Place the potato strips in a bowl. Drizzle them with oil and sprinkle with salt, cayenne pepper, smoked paprika, dried parsley, and chives. Spread them out evenly on a baking sheet and bake for about 25-30 minutes, flipping halfway through until they are golden brown and crispy.

While the fries are in the oven, it’s time to work on the delicious toppings. In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet, leaving the drippings. In that same skillet, add mushrooms, onion, bell pepper, and ham. Sauté for around 5-7 minutes or until the veggies are softened and the ham is heated through. Remove from the heat and set aside.

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water.

Poach the eggs for 3-4 minutes, until the whites are set but the yolks still runny. Carefully remove the eggs with a slotted spoon and place them on a paper towel to drain.

Now, let's whip up that hollandaise! In a bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in the hot melted butter, whisking continuously until the mixture is creamy and well combined. Add cayenne pepper, salt, and Dijon mustard to finish. If it’s too thick, you can thin it with a teaspoon of warm water.

Grab a plate and start layering! Begin with a generous portion of fries. Next, spoon over your sautéed mixture of vegetables and meats. Scatter the cheese curds on top and place a perfectly poached egg over everything.

Finish with a drizzle of that glorious hollandaise sauce. If you're feeling adventurous, add more cayenne on top for a little kick!