Step 1
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.
Step 2
Place carnitas in a single layer on the prepared baking sheet.
Step 3
Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy 5 to 6 minutes.
Step 4
Meanwhile toast English muffin halves. Remove from toaster and wrap in aluminum foil.
Step 5
Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
Step 6
Return carnitas and English muffins to the oven to keep warm until needed.
Step 7
Combine avocados lime juice and salt in a small bowl. Roughly smash to combine and set aside.
Step 8
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.
Step 9
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.
Step 9
Place 2 English muffin halves on each plate. Top each half with avocado carnitas and 1 egg then drizzle with hollandaise sauce.