To make the Hollandaise sauce, grab a big bowl and mix together 3 egg yolks, the vinegar, mustard powder (optional), paprika powder and salt.

Grab a big pan and half it with water, bring it to a boil. Put the bowl on top of the pan and keep mixing continuously until you reach a creamy consistency, add the melted butter half way. (NEVER STOP MIXING!)

Cut the bottom of the M. Maitake mushrooms and separate them from each other.

Grab a frying pan and add a drizzle of olive oil, when the it's hot add the M. Maitakes, fry them for 1 minute and add the chimichurri seasoning, salt and pepper. Fry for another 2 minutes and set aside.

Poach 2 eggs.

Fry the bacon and toast the bagel halfs.

Time to put my bagel together, add the bacon on top of the bottom half of the bagel, followed by the M. Maitake mushrooms and the poached eggs.

Finish it with the Hollandaise sauce and a sprinkle of paprika powder, poppy seeds and chives.

Enjoy!