Preheat your oven to 400°F (200°C). Slice the sweet potatoes into rounds and arrange them on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Roast for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

In a blender, combine the egg yolks and lemon juice with a pinch of salt. Start blending on low and slowly drizzle in the warm, melted unsalted butter until the mixture thickens. Once thickened, add the chipotle in adobo sauce and blend until smooth. Keep this creamy hollandaise sauce warm while you prepare the other components of your dish.

Fill a shallow pan with water, adding a splash of vinegar, and bring it to a gentle simmer over medium heat. Crack each egg into a ramekin to keep the yolk intact, then swirl the water gently before slipping the eggs in one by one. Let them poach for 3-4 minutes, or until the whites are set and the yolks remain runny. Carefully remove the poached eggs with a slotted spoon and set aside.

On each plate, create a beautiful stack starting with roasted sweet potato slices as the base. Layer on your choice of spiced chorizo or black beans for a vegetarian option, followed by sliced avocado. Top each stack with a perfectly poached egg and drizzle generously with the warm chipotle hollandaise. Garnish with fresh cilantro and lime wedges.