Heat a skillet over medium-high heat and add olive oil. Once shimmering, add cooked beef carnitas, cooking for 6-8 minutes until edges are golden and crispy.

Split each English muffin in half and toast until golden brown. Optionally, spread butter on warm muffins.

In a heatproof bowl over a pot of simmering water, whisk egg yolks for 2-3 minutes. Gradually add melted butter while whisking until velvety. Stir in chipotle peppers.

Fill a deep pot with water and bring to a gentle simmer, adding white vinegar. Create a whirlpool and slide in eggs. Cook for 3-4 minutes until whites are set.

On each toasted muffin half, layer crispy beef carnitas, carefully place a poached egg on top, and drizzle with chipotle hollandaise. Serve immediately.