Preheat your oven to 400°F (200°C). Slice the sweet potatoes into rounds and arrange in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes until tender and golden-brown.

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in melted unsalted butter until thickened. Add chipotle in adobo sauce and blend until smooth.

In a shallow pan, bring water to simmer, adding vinegar. Crack each egg into a ramekin, create a whirlpool in the water, and poach for 3–4 minutes until whites are set and yolks remain runny.

On plates, layer roasted sweet potato rounds, followed by chorizo or your chosen protein. Place a poached egg on top and drizzle with chipotle hollandaise. Garnish with cilantro and lime wedges.