Begin by scrubbing the Russet potatoes thoroughly to remove any dirt. Cut them into thin fries, ensuring uniform thickness for even cooking. Preheat your oven to 425°F (220°C), readying it to crisp those lovely fries to golden perfection. Gather your baking sheet lined with parchment paper for easy cleanup.

In a large bowl, toss the cut fries with olive oil, sea salt, black pepper, garlic powder, and smoked paprika. Ensure each fry is evenly coated with the seasoning mix to achieve maximum flavor. Spread the fries in a single layer on your prepared baking sheet.

Place the seasoned fries in the preheated oven and bake for 30-35 minutes until golden brown and crispy, flipping halfway through. Keep an eye on them during the last few minutes to prevent burning.

While the fries are baking, heat a skillet over medium heat and add the thick-cut bacon strips. Cook until crispy, about 5-7 minutes, flipping as needed. Remove from the skillet and let drain on paper towels.

In a medium saucepan, bring water and a splash of white vinegar to a gentle simmer. Avoid boiling; you want it to be simmering softly.

Once the water is simmering, gently slide in the eggs, one at a time. Cook each egg for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs.

In a medium bowl, whisk together egg yolks with melted butter, lemon juice, water, salt, and cayenne pepper until smooth. Use an immersion blender for a creamy texture, blending until thickened.

Layer the baked fries on a serving plate as the base for your Breakfast Poutine. Crumble cooked bacon over the fries, then place the poached eggs on top. Drizzle generously with your creamy hollandaise sauce.

Sprinkle fresh cheese curds over the hollandaise sauce and garnish with chopped chives or parsley.