Wash and scrub the sweet potato clean

Slice the sweet potato into slices, about 1/4-inch thick (you will only need two slices for this recipe, but can save the rest in the refrigerator for up to one week)

Brush both sides with olive oil and sprinkle with salt

Place in a toaster oven or toaster on high for 7 minutes

After 7 minutes, take out and pierce the middle of the slices with a fork to see if tender

Once sweet potato slices are tender and cooked all the way through, take out and set aside

Place all ingredients into a food processor

Pulse until sauce is thoroughly blended

Heat a large pot of water on high

Add in the White Vinegar to the water

Bring water to a boil

Crack an egg into a separate bowl

Once water is boiling, lower the heat to a simmer

Using a spoon, stir the water in a circular motion following one direction

Delicately pour the egg in the middle of the swirling water

Allow egg to cook for 1-2 minutes

Using a slotted spoon, scoop the egg out once it is finished cooking

Repeat the same procedure for the second egg

Place two slices of the sweet potato toast onto a plate

Top each slice with avocado slices, a poached egg, and chipotle sauce

Sprinkle each eggs benedict with chopped cilantro

Serve and enjoy!