Carnitas Eggs Benedict with Chipotle Hollandaise

1 . Stage

Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.

2 . Stage

Place carnitas in a single layer on the prepared baking sheet.

3 . Stage

Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.

4 . Stage

Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.

5 . Stage

Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.

6 . Stage

Return carnitas and English muffins to the oven to keep warm until needed.

7 . Stage

Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.

8 . Stage

Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.

9 . Stage

Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. 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 whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

10 . Stage

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