Preheat oven to 425 ̊ F.

Place the puffs on a baking sheet in a single layer. Bake for 12-14 minutes. Pull puffs from oven and gather in groups of 4 puffs each. Place on a cutting board and smash each with a measuring cup or a glass into a circular shape. Using a spatula, carefully move the smashed puffs back on the baking sheet and bake for the remaining 10-12 minutes or until crispy.

During the puff baking process, cook Canadian bacon pieces and make hollandaise.

To make the hollandaise, beat egg yolks, lemon juice, kosher salt, ground black pepper, and cayenne together in a microwave-safe bowl until smooth. In another small bowl, melt butter. Slowly pour melted butter into the egg yolk mixture while whisking to bring all the ingredients together. Place the entire mixture back in the microwave for 10-20 seconds. Remove and whisk to thicken. Cover and set aside in warm area.

Once the puffs are smashed and finished baking, set up a medium stock pot with hot water and vinegar. Bring this to a low-rolling boil. Take a spoon and stir the mixture creating a funnel tornado in the hot water. The purpose for this is so that when you drop in each egg, the spinning water will take the rest of the egg white and keep it merged with the yolk during the poaching process. Now, on a large based spoon, place each individual egg and poach them one at a time in the spinning hot water/vinegar tornado. It takes about 2-3 minutes for the perfect poach. Recommendation: Make sure to have a large plate or tray nearby with a napkin to remove and let poached eggs rest until service.

Once all eggs are poached, remove puffs from oven and begin assembly. For each, begin with a smashed puff base, add cooked Canadian bacon, and carefully place poached egg. To finish your eggs benedict with potatoes, drizzle with hollandaise, a little cayenne pepper, and chopped chives and chervil.