Preheat your oven to 400°F (200°C). Slice the sweet potatoes into 1/2-inch rounds and lay them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Roast in the oven for 20–25 minutes, flipping halfway through, until they are golden and tender.

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Start blending and gradually drizzle in warm melted butter until smooth and creamy. Stir in chipotle in adobo sauce, keeping it warm while you prepare the remaining ingredients.

Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar. Carefully crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes, until the whites are set. Remove with a slotted spoon.

On a serving plate, layer your Mexican Eggs Benedict. Place slices of roasted sweet potato, followed by chorizo, then the poached egg. Drizzle with hollandaise, and finish with avocado, cilantro, and a lime wedge.