Carnitas Benedict with Chipotle Hollandaise

Position the middle oven rack and a second rack approximately 6 inches from the top. Preheat the oven's heating element to its highest temperature setting. Line a baking sheet with aluminum foil for easy cleanup.

Arrange the carnitas in a single layer on the prepared baking sheet. Place the baking sheet under the preheated heating element and reheat until the edges of the carnitas are golden brown, approximately 5 to 6 minutes.

Concurrently, toast English muffin halves using a toaster. Remove the toasted muffins from the toaster and wrap them in aluminum foil to keep warm.

Remove the carnitas from the oven and cover with aluminum foil. Turn off the heating element and preheat the oven to its lowest temperature setting.

Return the carnitas and English muffins to the oven to maintain a warm temperature until needed.

Combine ripe avocados, freshly squeezed lime juice, and salt in a small bowl. Use a fork to gently mash the ingredients together and set aside.

Melt butter in a small saucepan over high heat. Whisk the hollandaise sauce mix into the melted butter until well combined. Remove from heat. Gradually whisk in milk. Return to the saucepan, add a pinch of chipotle powder, and whisk constantly over high heat until boiling. Reduce the heat and simmer, whisking frequently, for 1 minute. Keep the sauce warm while preparing eggs.

Heat approximately 2 to 3 inches of water in a large, shallow saucepan until boiling. Add a splash of vinegar and lower the heat to a gentle simmer. Crack 1 egg into a small ramekin. Carefully lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until the whites are completely set and yolks are slightly soft, approximately 3 to 4 minutes. Remove the eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 poached egg, then drizzle with hollandaise sauce.