In a small saucepan, brown the butter over moderate heat for about 7 minutes until it smells like roasted hazelnuts and the milk solids are lightly browned. Remove brown butter from the heat and let the cool slightly.
Roast the jalapeño over an open flame until skin is slightly charred. Remove stem and seeds, chop finely, and puree.
In a separate saucepan, whisk together the yolks, water, pureed jalapeño, and lemon juice.
Over moderately low heat, continue to whisk reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
To moderate the heat, frequently move the pan off the burner for a few seconds and then back on. As it cooks, the eggs will become frothy, increase in volume, and then thicken.
When you can see the bottom of the pan through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
Gradually add the browned butter by spoonfuls, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
Heat pulled pork until warm. You can make fresh or reheat previously prepared meat.
Poach eggs, keeping the yolks soft.
Toast English muffin halves and then butter with Challenge Butter. Top with pulled pork, tomato slices, and one poached egg.
With a large spoon, drizzle hollandaise sauce over egg and top with avocado. Add salt and pepper to taste. Serve immediately.