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Preheat your oven to 400 degrees Fahrenheit.
Slice the potato into even round slices, using a sharp knife or mandoline. Place the slices on a baking sheet and bake for 30-40 minutes, or until cooked through. Note: thicker slices may take longer.
When the sweet potato is almost done, prepare the other ingredients.
Cook the Canadian bacon for about a minute on each side in a pan on medium heat. Set aside.
Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl.
Add the egg yolks, lemon juice, dijon, salt and cayenne pepper to a high powered blender and blend for about 5 seconds. Then slowly pour in the hot butter with the blender on medium high, until you've fully emulsified the sauce. Pour into a small bowl.
Once the potatoes have cooked, add to a plate and top with canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Garnish with chopped parsley and serve immediately!