Step 1 – Cook the sweet potato base
Slice sweet potatoes into thick rounds. Lightly brush with oil, season with salt and pepper, and roast at 400°F (200°C) for 20 minutes, flipping once, until golden and tender. You can also pan-fry them in a skillet until crispy.

Step 2 – Brown the chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked. Break it up with a spatula as it cooks. Remove from heat and set aside.

Step 3 – Make the chipotle hollandaise
In a blender, combine egg yolks, lemon or lime juice, and salt. Blend for 20 seconds. Slowly drizzle in the warm melted butter while blending, until sauce thickens. Add adobo sauce and blend again. If it’s too thick, add a teaspoon of warm water at a time until smooth and pourable.

Step 4 – Poach the eggs
Bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes, until whites are set and yolks are still soft. Use a slotted spoon to remove and drain on paper towels.

Step 5 – Assemble the dish
Place 2 sweet potato rounds on each plate. Top with a spoonful of cooked chorizo, a few avocado slices, then gently add a poached egg on top. Drizzle generously with chipotle hollandaise.

Step 6 – Garnish and serve
Top with fresh cilantro, crumbled cheese, a sprinkle of chili flakes, or an extra dollop of salsa. Serve immediately.