Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the sweet potatoes into rounds and arrange them on the sheet. Drizzle with olive oil, then season generously with salt and pepper. Roast for 20–25 minutes until tender and golden-brown.

While the sweet potatoes roast, prepare the chipotle hollandaise. In a blender, combine egg yolks, lemon juice, and a pinch of salt. With the blender running, slowly drizzle in melted butter until emulsified and thickened. Add chipotle and blend until smooth. Keep warm.

Fill a medium saucepan with water and bring to a gentle simmer, adding a splash of vinegar. Crack each egg into a ramekin, and carefully slide into the simmering water. Poach for 3–4 minutes until whites are set, yolks runny. Remove with a slotted spoon.

Layer roasted sweet potato rounds on each plate, top with chorizo and avocado. Place a poached egg on each stack, drizzle with hollandaise, and finish with cilantro and lime wedges.