Preheat your oven to 400°F (200°C). Slice sweet potatoes into rounds and toss them with olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway through.

They should be golden brown and tender when ready, providing a deliciously sweet base for your Mexican Eggs Benedict.

In a blender, combine the egg yolks, lemon juice, and a pinch of salt. Gently warm the unsalted butter until melted and let it cool slightly.

With the blender running, slowly drizzle the melted butter into the egg mixture to emulsify. Add chipotle in adobo sauce and blend until smooth and velvety.

In a skillet over medium heat, add your chopped chorizo, cooking it until browned and heated through, for about 7–10 minutes.

Stir frequently to ensure even cooking and enhance the flavors. Remove the chorizo from the skillet and set aside.

Fill a shallow pan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.

Crack the eggs gently into the water and poach for 3–4 minutes until the whites are set yet the yolks remain runny.

Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel to drain.

On individual plates, layer the roasted sweet potato rounds as the base. Top each with a serving of cooked chorizo, followed by creamy avocado slices.

Carefully place one poached egg on top of each stack.

Drizzle the chipotle hollandaise over the top of the poached eggs. Sprinkle with chopped cilantro and serve with lime wedges.

The combination of flavors and textures will surely impress everyone at brunch!