1. In a large skillet, heat 1/8 cup of butter and 1 tablespoon of olive oil over medium heat. Add the frozen hash browns and cook until golden brown and crispy, seasoning with salt and black pepper to taste.

2. In a separate skillet, cook the bacon until it’s crispy. Once cooked, chop the bacon into small pieces.

3. In a heatproof bowl, whisk together the egg yolks, Dijon mustard, white wine vinegar, and lemon juice. Place the bowl over a pot of simmering water (double boiler) and slowly whisk in the melted butter until the sauce thickens and becomes smooth. Stir in the cayenne pepper and garlic powder, then keep the hollandaise sauce warm until ready to serve.

4. Prepare the eggs to your liking, either poaching or frying them to achieve the perfect runny yolk.

5. On a plate, layer the crispy hash browns, shredded cheddar and mozzarella cheese, chopped bacon pieces, and warm gravy. Top with the perfectly cooked eggs and drizzle the hollandaise sauce over the entire dish.