• Fill a large saucepan with about 2 inches of water, add vinegar, and bring to a boil. Lower to a simmer. Crack an egg into a small bowl or ramekin and gently drop egg into simmering water (lower bowl all the way to water to release egg). Continue with remaining eggs, taking care not to overcrowd pot. I recommend doing this in multiple batches.
• Let eggs simmer for about three minutes and then remove eggs with slotted spoon to a paper towel covered plate or bowl, making sure egg whites are cooked, but yolks are still soft.
• Slice biscuits in half and place 1-2 slices avocado on each biscuit half. Top each biscuit with a poached egg and spoon chipotle hollandaise sauce over the top. Sprinkle chipotle powder on top, if desired.

Chorizo Biscuits

• Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
• In a large bowl, whisk together together flour, sugar, baking powder, paprika, cream of tartar, and salt.
• Add butter to flour mixture and using a pastry blender or your fingers, blend together until the mixture resembles coarse meal. Mix in scallions and chorizo.
• In a separate small bowl, whisk together buttermilk and egg. Add liquid mixture to the flour mixture and stir until it’s just incorporated, taking care not to over-mix.
• Scoop about ¼ cup of dough with a measuring cup or ice cream scoop onto prepared baking sheet. Place about 2 inches apart. You can also use a biscuit cutter to give the dough a little more shape.
• Bake for 18-20 minutes, until biscuits are just starting to turn golden.

Chipotle Hollandaise Sauce

• Place egg yolks in the bowl of a double boiler or medium heat-proof bowl that can fit over another saucepan. Add lemon and water and whisk together until the mixture gets thicker and more pale.
• Place the bowl over a double boiler (or a saucepan filled ¼ way with simmering water) with the heat on low. Whisk like crazy. The yolks should increase in volume, thicken, and get frothy. When the bottom of the pan starts to show through the streaks as you’re whisking, you can start adding in the butter.
• Add the warm butter a bit at a time, continuing to whisk the whole time. Keep adding more butter until you get a good consistency. You’ll probably need the whole stick. 
• Remove hollandaise from heat and stir in chipotle, salt, and pepper.
• If your hollandaise begins to thicken again before you’re ready to use it, whisk in a few drops of warm water. Cover your hollandaise and keep warm until you’re ready to use.