Prep Potatoes: Peel and cut Russet potatoes into 1/4-inch fries. Soak in ice water for 30 minutes, then drain and dry completely with paper towels.

Crisp Bacon: Bake or pan-fry bacon until crispy. Let cool slightly, then crumble into bits.

First Fry (Blanch): Heat oil to 300°F (150°C). Fry potato batches for 4-6 minutes until soft but not browned. Drain and cool.

Second Fry (Crisp): Heat oil to 375°F (190°C). Fry blanched potatoes again for 2-3 minutes until golden-brown and crispy. Season immediately with salt.

Make Hollandaise: While frying final batches, blend egg yolks, lemon juice, mustard, cayenne, and salt in a blender until pale. With motor running on low, slowly drizzle in the very hot melted butter until thick and emulsified. Keep warm.

Cook Eggs: Fry eggs in a skillet until whites are set but yolks are still runny (sunny-side up).

Assemble: In serving bowls, layer hot crispy fries, room-temperature cheese curds, and crumbled bacon. Generously drizzle with the warm Hollandaise sauce.

Finish and Garnish: Top each bowl with one or two fried eggs. Garnish with chopped fresh chives, parsley, and an extra dusting of paprika.