Preheat your oven to 400°F (200°C). Slice sweet potatoes into rounds, arrange on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and golden.

While sweet potatoes are roasting, blend egg yolks and lemon juice with a pinch of salt in a blender. Gradually pour in melted butter while blending on low speed until the mixture thickens. Add chipotle in adobo sauce and blend until smooth.

In a shallow pan, bring water and a splash of vinegar to a gentle simmer. Crack each egg into a ramekin and gently slip them into the simmering water. Poach for 3–4 minutes until whites are set and yolks are runny.

Assemble the dish by layering roasted sweet potato slices on each plate, followed by crispy chorizo and avocado slices. Gently place the poached eggs on top and drizzle with chipotle hollandaise. Garnish with cilantro and serve with lime wedges.