Carnitas Eggs Benedict with Chipotle Hollandaise

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.

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

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

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

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

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

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

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.

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.

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