Preparation

1. Toasted Breadcrumbs: Melt 1/2 tbsp butter in a pan over medium-low heat. Add the panko across the pan. Sprinkle in the fine sea salt, garlic powder, and onion powder, and stir to coat everything with the melted butter. Spread into a thin layer and lower the heat if needed to avoid burning. Toast for about about 2 minutes. Stir again and toast for another 2 minutes until golden brown. Remove from heat and set aside until needed.
2. Hollandaise: Fill a large saucepan halfway full with water and bring to a simmer over medium-high heat. Place the egg yolks, 1/2 tbsp white wine vinegar, lemon juice, and dijon mustard in a medium, heat-proof bowl and whisk until blended and airy. Once the water is simmering, reduce the heat to medium-low and place the bowl over the saucepan. While whisking, add 1/2 cup melted butter and the Truffle Chili Sauce slowly to the bowl until the sauce begins to thicken. Remove the bowl from the saucepan, season the hollandaise sauce with salt and pepper to taste, and set aside. 
3. Poached Eggs: Add the 1/4 cup of vinegar to the saucepan and add more water if necessary. Increase the temperature to medium. Once the water begins simmering, add your eggs in batches of four and poach them for two minutes or until the whites are semi-firm. Using a slotted spoon, remove the eggs from the pan and set them aside. Repeat this process with the remaining eggs. 
4. Mushrooms & Bacon: Heat a skillet to medium-high heat. Add 1 tbsp butter and add mushrooms. Sauté for 10 minutes, stirring periodically until they're cooked through and darkened in color. Remove the mushrooms and set aside. Using the same skillet, add the Canadian bacon slices. Work in batches if necessary. Sear the bacon for 1-2 minutes and flip them halfway through until both sides are cooked. 
5. Assembly: Take one slice of toasted French bread and top with the Canadian Bacon, mushrooms, poached egg, and hollandaise. Garnish with the toasted breadcrumbs and micro greens. Repeat for the other 3 servings and enjoy!