In a skillet over medium heat, add the fresh chorizo. Cook for about 5-7 minutes, breaking it apart with a spoon until browned and cooked through. Once done, remove from heat and set aside.
In your double boiler or heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy. Slowly drizzle in the melted butter, whisking continuously until the mixture is thick and creamy. Add the chipotle chili powder and a pinch of salt, and whisk until combined.
Fill a pot with water and add the white vinegar. Bring the water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set, and the yolks are still runny. Use a slotted spoon to remove the eggs and set aside.
While the eggs are poaching, toast your English muffins until golden brown. This adds a delightful crunch to your Mexican Eggs Benedict.
To assemble, place a toasted English muffin half on a plate. Top with a generous spoonful of the cooked chorizo, followed by a poached egg. Drizzle with the chipotle hollandaise sauce and finish with sliced avocado. Garnish with chopped cilantro if desired.
