Prepare the potato cakes by layering the sliced potatoes and cheese in a greased baking dish. Bake at 400°F until golden brown and crispy, about 20-25 minutes.
In a double boiler, whisk the egg yolks and lemon juice until thickened. Slowly whisk in the melted butter until the sauce is emulsified. Season with smoked paprika, salt, and pepper.
Poach the eggs according to your desired doneness.
To assemble, place a potato cake on a plate, top with a slice of Canadian bacon and a poached egg. Drizzle the hollandaise sauce over the top and garnish with chopped chives.
