Combine the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a blender and blend for 5-10 seconds. With the blender running, slowly stream in the hot butter until the hollandaise is thick and emulsified. Pour the sauce into a small bowl and keep warm.

Cook the JSF Homestyle Tenders according to package directions. Dice the tenders into bite-size pieces and keep warm.

Meanwhile, in a medium saucepan, combine 4 cups of water with the salt, pepper, and garlic powder. Bring to a boil over moderately-high heat, then whisk in the grits and reduce the heat to moderately-low and cover, whisk occasionally, until the grits begin to thicken, 20 to 30 minutes. Add more water if grits get too thick. Add 2 tablespoons of the butter, cheese, and heavy cream and stir until melted.

In a medium sauté pan, add oil over medium high heat and add diced bacon and smoked sausage. Cook until the sausage is browned, and the bacon is crispy, 5 to 7 minutes. Remove the bacon and sausage with a slotted spoon and place on a paper towel-lined plate.

In the same sauté pan, melt 2 tablespoons of butter over moderate heat and crack 4 eggs into the pan. Cook until the yolks start to set, 2 to 3 minutes.

In 4 separate bowls, add about 1 cup of grits, top with bacon and sausage mixture, chopped tenders and an egg. Sprinkle diced tomato, cheese, and green onion over the top. Drizzle with hollandaise and enjoy!