Preheat pan on a stove. Place bacon in the pan, cook to desired consistency. Remove pan from stove. Drain and cool bacon.

Spray a light coat of nonstick spray onto a microwave safe plate. Place the tablespoons of parmesan cheese into 3 mounds on the plate. Microwave plate of cheese mounds until crisp. Remove plate of cheese mounds from microwave and allow to cool.

Place egg yolks and lemon juice in a blender to create hollandaise sauce. Blend the mixture until it becomes a pale yellow.

Melt the butter in a microwave-safe dish until it begins to bubble. Drizzle melted butter into blender mixture and blend until the sauce is well combined. It will be light in color and will thicken as it begins to cool.

Place greens, sliced tomatoes, and bacon slices on a plate to form a salad bed.

Apply a layer of parmesan cheese to the salad bed.

Top salad bed with poached eggs. Pour hollandaise sauce over the eggs and garnish with chives.