Mexican chipotle eggs benedict

One of my favourite things to eat at brunch is eggs benedict or eggs royale. It is a poached egg on an english muffin, topped with a creamy hollandaise sauce. Eggs benedict includes ham and eggs royale has smoked salmon. However, I have adapted this to a Mexican style- with guacamole, a chipotle hollandaise sauce and chorizo (optional).

Serves 4

For the guacamole:

3 avocados, stone removed
Big drizzle of olive oil
Half red chilli, finely chopped
Half a lemon, juiced
Salt and pepper

For the chipotle hollandaise sauce:

2 egg yolks (separate from the whites using a shell- Instead of throwing them away, you can use the whites to make scrambled egg)
Large pinch of salt
1 tbsp lime juice
2 tsp chipotle paste (found in the Mexican section in major supermarkets)
60ml melted butter

Other:

4 eggs, for poaching
2 english muffins or buns, cut in half and toasted
Half a chorizo, cubed (optional)
Jalapenos or green chilli, sliced
Coriander, for garnish
Lime wedges, to serve

Method:

To make the guac, mix all the ingredients in a bowl and mash together.
Fry the chorizo in a pan, until crispy.
To make the chipotle hollandaise sauce, put the egg yolks, salt, lime and chipotle paste in a blender. Blend together for about 30 seconds.
Then slowly pour in the hot melted butter, in a drizzle, whilst the blender is still on. You want to do this slowly so that it is all incorporated but the sauce does not split.
To make the poached eggs- I find the best method is to use a small bowl or mug. Line this with cling film and spray or rub with some oil.
Then carefully crack the egg inside the bowl or mug.
Collect the cling film at the top and twizzle until it makes a parcel. Tie a knot so that it is secure.
Boil water in a kettle and place in a saucepan. Now, put this pan on a simmering heat- not high heat.
Drop in the parcels and leave for 5-6 minutes.
Drain and pour cold water over the eggs to stop them from cooking.
To serve, place the gauc over the muffins or buns.
Add the poached egg, sauce, chorizo, jalapeno, and coriander. Serve with the lime wedge.