In a small skillet over medium heat, cook the chorizo until fully browned, breaking it into small crumbles. Set aside and keep warm.

Slice and toast the English muffins until golden brown. Arrange two halves on each serving plate.

In a medium saucepan, bring 3 inches of water to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold shape.

Crack each egg into a small bowl, then slowly slide it into the simmering water. Poach for 3 to 3.5 minutes until the whites are set but yolks are runny. Remove with a slotted spoon and gently blot with a paper towel.

Make the chipotle hollandaise: In a blender, combine egg yolks, lime juice, and chipotle pepper. Blend until smooth. With the blender running, slowly drizzle in the melted butter until the sauce thickens. Season with salt to taste.

Slice the avocado and drizzle with a little lime juice. Place a few slices on each toasted muffin half.

Add a spoonful of cooked chorizo over the avocado, then top with a poached egg.

Spoon the chipotle hollandaise generously over each egg. Garnish with fresh cilantro and a squeeze of lime if desired.

Serve immediately and enjoy the bold and creamy layers of flavor.