Preheat oven to 400° F. Line baking sheet with parchment paper. Place sweet potato rounds on sheet. Season with salt & pepper. Place bacon on separate foil lined baking sheet pan. Bake potatoes and bacon for 20 minutes, flipping over half way through cooking time.
For the Poached Eggs
Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling. Add a teaspoon of white distilled vinegar (helps whites stay together). Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together). One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through. Transfer egg to a ramekin, then gently slide into the water. Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.
For the Blender Hollandaise
Melt 1/2 cup of butter over medium low heat until hot & foamy. Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar. With lid on, run blender on high for 2 minutes. While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue). Turn off blender – adjust seasoning to taste.
Layer each roasted sweet potato round with a spoonful of mashed avocado. Then add a slice of crispy bacon and a poached egg. Drizzle top with hollandaise sauce. Enjoy!