Ingredients

Step by step

1. Start by making the chipotle hollandaise. Melt the butter in a small saucepan over a low heat, skimming any white solids from the surface. Remove from the heat, cover and keep warm.
2. Put the egg yolks, lime juice, a pinch of salt and 1 teaspoon of ice-cold water in a heatproof bowl and whisk to combine. Set over a pan of barely simmering water, making sure that the bowl doesn’t touch the hot water. Whisk continuously until pale and thickened, about 4-5 minutes. Remove from the hob and slowly add the warm melted butter, a spoonful at a time, whisking well after each addition, until you have a rich and creamy hollandaise. Stir in the chipotle and seasoning to taste. Cover and set aside (still over the pan of hot water to keep the sauce warm).
3. Fry the chorizo in a dry non-stick pan for about 5 minutes, stirring, until browned and cooked through. Set aside.
4. Make the guacamole by roughly mashing together the avocado, lime juice, chilli and spring onion, then season to taste.
5. Bring a deep pan of water to the boil over a high heat, then reduce to a simmer and add the vinegar. Crack each egg into a teacup or ramekin; lower the cup into the pan and carefully tip in the egg. Simmer for 2-3 minutes until the whites are set but the yolks are soft. Carefully remove the eggs with a slotted spoon and drain briefly on kitchen paper. Meanwhile, toast the muffins.
6. Pop a toasted muffin half on each plate, top with guacamole followed by a poached egg. Spoon the chipotle hollandaise over and scatter with the crispy chorizo, chilli and coriander. Serve with lime wedges to squeeze over.