Preheat your oven to 400°F (200°C). Slice the sweet potatoes into rounds, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until tender.

In a blender, combine egg yolks, fresh lemon juice, and a pinch of salt. Slowly drizzle in melted butter until thick and emulsified, about 2-3 minutes. Blend in chipotle until smooth.

In a medium saucepan with gently simmering water, add a splash of vinegar. Crack each egg into a ramekin and slide into the water to poach for 3-4 minutes.

Layer roasted sweet potato rounds on serving plates, add chorizo and slices of avocado. Carefully place a poached egg on top of each stack.

Drizzle chipotle hollandaise over the poached eggs and garnish with fresh cilantro. Serve with lime wedges if desired.