Preheat the oven to 425 degrees. Place the sweet potato noodles on a baking sheet, lightly coat with cooking spray and season with garlic powder, salt and pepper. Sprinkle over with the avocado cubes and then roast for 10-13 minutes or until the sweet potato noodles are cooked to your preference.

Meanwhile, place the egg yolks, lemon juice, se salt, chipotle pepper and sauce in a blender and blend for about 10 seconds. Then, set the blender on medium and slowly pour in the coconut oil to thicken. Once thickened, set aside.

After the hollandaise sauce is made, fill a medium saucepan halfway with water and bring to a steady simmer. Crack the eggs individually into a ramekin or small bowl. Then, create a gentle whirpool in the simmering water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Let cook for three minutes. Remove with a slotted spoon and gently rest on a paper towel lined plate.

Once the sweet potato noodles and avocado are done, place like a “nest” on three plates. Top each with poached (or fried, if you don’t feel like poaching!) egg and drizzle with hollandaise sauce. Serve immediately, garnished with cilantro.