Allow the large eggs and deli ham or Canadian bacon to sit at room temperature for about 30 minutes.

Gather all your ingredients and have them ready for cooking.

In a medium skillet, heat water with a splash of white vinegar to cover the eggs. Bring to a gentle boil, then reduce to a simmer. Poach for about 3.5 minutes until whites are set and yolks remain runny.

In a cast iron skillet, heat vegetable oil to 350°F. Fry hash brown patties for 8-10 minutes until golden and crispy, seasoning with kosher salt and black pepper.

In a blender, combine egg yolks, lemon juice, Dijon mustard, and a pinch of salt. Blend until smooth. Slowly add melted unsalted butter until creamy. Adjust seasoning and add cayenne pepper if desired.

Assemble by placing a crispy hash brown patty on a plate, layering with ham, topping with a poached egg, and drizzling with hollandaise. Garnish with chopped chives.