Start by cooking the chorizo. Brown the chorizo in a skillet, breaking it up as it cooks. Cook until no longer raw and the sausage is crumbly. Spoon into a bowl and set aside.
Now prepare the avocado mash. Mash up an avocado in a small bowl with a fork. Squeeze in the lime juice and add the salt. Mix up and taste for seasoning. Add more lime or salt if necessary and then set aside.
Next, prepare the hollandaise. Add the egg yolks, lime juice, salt and pepper to a blender. Pulse until the egg yolks are mixed and have lightened in color. In a skillet over low heat, melt the butter. Make sure the butter doesn’t brown.
When all of the butter has melted, turn the blender on low and slowly pour the butter into the yolk mixture. Mix until it fluffy and combined. Turn off the blender and then add the chipotle in adobo sauce, a little more lime juice (I added about another tablespoon) and salt and pepper, if necessary. Pulse until combined.
Pour the hollandaise into a double boiler on the stovetop or into a skillet over low until you are ready to use it.
To poach the eggs- fill a sauce pot with about 3 inches of water. Heat over medium heat until it starts to bubble. When at a light simmer, add the vinegar. Crack the eggs (individually) into a small cup. Get the cup as close to the simmering water as possible and gently pour the egg into the water. Swirl the water around the egg a little with a spoon so that the egg white wraps around the egg and then leave the egg alone to cook. Add as many eggs as possible without them touching (I cooked 2 at a time). Cook the eggs for about 2-3 minutes until white set and the yolks are still runny. Carefully remove to a bowl using a slotted spoon.
To assemble: lay toasted English muffins on a bowl or plate. Smear some of the avocado mash over the English muffins. Spoon some of the chorizo crumbles onto the mash. Spoon the chorizo into a nest-like shape and place a poached egg into the center. Spoon some of the chipotle hollandaise over the top of the poached egg. Top with chopped fresh cilantro and serve. Enjoy!