1. Heat up the olive oil in a medium non-stick skillet or cast iron pan on medium-high heat. Drop the potatoes in the pan and let sit for 30 seconds. Stir and let sit for 30 seconds more. Do this once more and turn heat medium. 

2. Sprinkle the garlic powder, paprika, thyme, oregano, 1/2 tsp of the chili powder, and 4 pinches of Kosher salt into the skillet and mix throughly so that the potatoes are fully coated. Potatoes need to cook for about 30 minutes total and should be stirred every 5 minutes or so. Potatoes are complete once they are soft all the way through. 

3. While the potatoes cook, prep the hollandaise. Separate two egg yolks from their whites and place the yolks in a small bowl. A good strategy for this is to crack each egg in half and slowly shift the yolk from egg shell half to egg shell half, letting the whites slowly drain out into the sink or a separate bowl from the edge of the shell.

4. Add the lemon juice to the yolks and whisk aggressively with a whisk or fork. It should grow in size a bit after whisking! Pour into a small saucepan and turn on low heat. 

5. Make sure the melted butter is ready near the saucepan. Melting the 3 tbsp of butter can happen by placing in a small dish and microwaving for about 25 seconds. 

6. Keep monitoring the egg yolk as it heats up. Using a nonstick spatula, mix around to keep from cooking too much and turning into scrambled egg on the bottom. When you mix, the yolk and lemon combination should eventually thicken a bit and leave some separation in the path of your spatula as shown in the picture to the right. When this happens, slowly drizzle the butter in, stirring all the while. 

7. Add the remaining 1/4 tsp of chili powder and a pinch of Kosher salt to the hollandaise, stir, and remove from heat. 

8. Heat up a medium sized saucepan full of water and the vinegar (about 1 inch from the top) to a low rolling boil. While water is heating, crack four eggs into four separate small bowls and ramekins and wait for the water to be lightly bubbling with larger bubbles, not aggressively over-boiling. 

9. Using a slotted spoon, stir the water as it boils on high heat into a small little whirlpool and immediately drop all four eggs into the center of the water and cover with a top. Once covered, remove the saucepan from the heat and time for exactly 5 minutes. 

10. During the 5 minutes, check on the hollandaise. If it has clumped up a bit, add some drops of water and place on warm or low heat and stir. Again, do NOT let the sauce overcook. Just keep it warm and smooth.

11. After 5 minutes are up, use the slotted spoon to remove all four eggs and place on plate or paper towel to dry for at least one minute. If you are making this recipe for more than two people, you will need to repeat the poaching process, as I do not recommend poaching more than four eggs at a time. 

Plating: Scoop desired amount of herbed potatoes onto the center of a plate. Take two poached eggs and place on potatoes which act as a nest. Drizzle desired about of hollandaise over eggs and potatoes and top with micro greens to add some optional color and fresh taste.