Preheat your oven to 400°F (200°C). Slice the sweet potatoes into ½-inch rounds, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in warm melted unsalted butter to create a thick, creamy sauce. Blend in chipotle to taste.

Fill a shallow pan with water and bring to a simmer, adding vinegar. Crack eggs into ramekins and gently add to the water, poaching for 3-4 minutes.

On each plate, layer roasted sweet potato slices, add crispy chorizo or plant-based protein, top with poached eggs, and drizzle with chipotle hollandaise.