Fill a sauce pan with 2-3 inches of water. Bring the water to a gentle boil.
Place a heatproof bowl on the pot, making sure it is not touching the water. Add the egg yolks, lime juice, and chipotle sauce. Whisk until the yolks begin to thicken and get foamy.
Slowly pour in the melted butter while continuing to whisk. Remove from heat and set aside as you assemble the eggs benedict.
Alternatively, add all ingredients to a blender except the butter. Blend and while the blender is running, slowly pour in the butter and continue to blend until thick and fluffy.
Mexican Eggs Benedict
Begin by cooking your chorizo in a saute pan until cooked through. Set aside
Meanwhile, bring a saucepan of water to a boil and add in the vinegar. Turn the heat off and swirl the water in a circular motion. While the water is swirling, carefully add in cracked eggs, one at a time. Allow them to sit in the hot water for 7 minutes, then remove with a slotted spoon and place on a paper towel to dry.
While the eggs poach, toast the english muffins.
Next, mash half of an avocado onto each muffin half, squeeze lime juice onto the avocado and season with salt and pepper. Top with a heaping spoonful of the cooked chorizo, and a poached egg.
Spoon the hollandaise over each egg and serve immediately.