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Using a mandolin, slice the yukon gold potatoes very thinly.
On a baking tray lined with parchment paper, spread out the grated monterey jack cheese.
Layer the sliced potatoes over the cheese, then add another layer of cheese on top.
Bake the layered potatoes and cheese in a preheated oven at 400°F for 25 minutes.
In a pot of vinegar water, poach the eggs for about 3 minutes.
Separate the egg yolks from the whites and place the yolks in a bowl.
Whisk the lemon juice into the egg yolks until well combined.
Gradually incorporate the melted butter into the yolk mixture while whisking continuously.
Set the bowl over a double boiler and stir until the sauce thickens.
Season the hollandaise sauce with smoked paprika, salt, and pepper to taste.
Cook the Canadian bacon in a skillet until it is fully cooked.
Once the potatoes are finished baking, place the fried Canadian bacon on top and roll it up.
Cut the rolled potatoes and bacon into medallions and arrange them on a serving plate.
Top each medallion with a poached egg and use a cookie cutter to drizzle hollandaise sauce over the top.
Finish by garnishing with chopped chives.