Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the frozen hash browns evenly on the sheet, then drizzle with olive oil, and generously season with salt and black pepper. Bake these delightful morsels for 20 minutes, flipping halfway through, until they are golden brown and crispy.

While the hash browns are baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped bacon and cook for about 6-8 minutes or until it's wonderfully crispy and browned. Remove the bacon from the skillet, crumbling it into bits, and set it aside while reserving the bacon fat for the next step.

In the same skillet with the reserved bacon fat, melt a tablespoon of unsalted butter over medium heat. Crack the large eggs into the skillet and allow them to cook for 3-4 minutes until the whites are set and the yolks remain runny. Season the eggs with a pinch of salt and black pepper, then keep them warm on a plate as you prepare the hollandaise sauce.

In a double boiler, whisk together the egg yolks, Dijon mustard, and white wine vinegar for about 2 minutes until slightly thickened. Slowly drizzle in the melted butter while continuing to whisk vigorously, creating a creamy emulsion. Finish by stirring in fresh lemon juice, cayenne pepper, and a sprinkle of garlic powder for additional flavor.

Grab a plate and layer the crispy hash browns as the base of your breakfast poutine. Top them generously with those beautifully cooked eggs and sprinkle both cheddar and mozzarella cheeses over the top. Drizzle warm gravy liberally across the layers to add richness and warmth to your dish.

Finally, spoon the velvety hollandaise sauce over the assembled poutine, allowing it to cascade beautifully down the layers. Top with the crumbled bacon for that final touch of savory goodness. Serve immediately to enjoy the delightful textures and flavors of your Breakfast Poutine.