Preheat oven to 425°F. Grease small muffin pans with butter or nonstick spray.
Fill muffin cups two-thirds full with mixture, about a scant ¼ cup. Place muffin pans on a baking sheet.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, minced chipotle peppers in adobo sauce, and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Fill a 10-inch nonstick skillet half full of water. Add 1 tbsp white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into a shallow bowl/ramekin. Stir boiling water with a wooden spoon to create a vortex and gently slip 1 egg into the water. Repeat with remaining eggs. By stirring the water, the egg white will wrap around the yolk to keep your poached eggs nice and tight. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, onto a plate lined with paper towel, allowing the egg to drain .
On each plate, slice a cheesy sweet potato cornmeal biscuit in half and place cut side up. Top each half with sliced avocado and strips of bacon. Place poached egg on top of bacon and then spoon over chipotle hollandaise. Sprinkle with finely chopped cilantro. Serve immediately.
Recipe for Cheesy Sweet Potato Cornmeal Biscuits from: Waverman, Lucy. "Sweet Potato Cornmeal Biscuits." Food & Drink. Summer 2018.