• Preheat the oven to 350 degrees.
• In a skillet over medium heat, cook the chorizo until fully cooked, breaking it apart as it cooks. Once done, drain any excess grease and ser aside.
• Place the biscuits on a baking sheet and bake for about 12v minutes, or until golden brown.
• Melt the butter in a heavy saucepan over medium heat until hot.
• In a blender combine egg yolks, lemon juice chipotle peppers, salt and sugar.
• Blend for about 10 seconds until well combined.
• With the blender running on medium, slowly stream in the hot melted butter.
• Continue blending for another 30 seconds until the sauce is emulsified and smooth.
• If the hollandaise is too thick, add a Tbsp. of hot water and blend until desired consistency is reached.

Poaching the Eggs

• Fill a saucepan with approximately 3 inches of water and bring to a boil. Add a teaspoon of white vinegar to help the eggs coagulate.
• Reduce the heat to medium-low to maintain a gentle simmer. Create a gentle whirlpool in the water by stirring with a spoon, then carefully crack an egg into the center. Let it cook for about 4 minutes for a soft poach.
• Using a slotted spoon, remove the egg and set aside. Repeat with the remaining eggs.
• Slice the baked biscuits in half and place the bottoms on serving plates. Spread a layer of prepared guacamole on each biscuit half. Add a generous spoonful of cooked chorizo over the guacamole. Place a poached egg on top of the chorizo layer. Drizzle the chipotle hollandaise sauce over the poached egg. Garnish with chopped cilantro, sliced jalapeños, and a dash of ground red pepper for an extra kick.