Chipotle Hollandaise Sauce: Cut 2 Tbsp of the butter into small pieces and keep in the fridge. Melt the remaining butter and keep warm. In a heat-proof bowl, beat the egg yolks until thick and pale, about 5 minutes.
Whisk in the water, lemon juice and 1 Tbsp of the cold butter. Set the bowl over a pot of simmering water and whisk until the mixture thickens, about 5 minutes. When thick, you'll start to see the bottom of the bowl between strokes with the whisk. Remove the bowl from heat and immediately whisk in the remaining 1 Tbsp of cold butter.
Slowly pour the melted butter into the mixture and whisk until all butter is added and the sauce is smooth. If the sauce is too thick, add 1 to 2 Tbsp of warm water to thin it. Season sauce with salt and pepper to taste and add 1 tsp to 1 Tbsp of chipotle in adobo sauce to desired heat.
Submerge the bottom of the bowl in warm water to keep the sauce warm while you poach your eggs.
Poached Eggs: Fill a pot with water and bring to a boil on stove. Add 1 tsp of vinegar or lemon juice for roughly every cup of water. Crack the egg into a large spoon.
Slide the egg in the center of the pan. For runny yolks, cook eggs for 2-3 minutes. For a more well-cooked yolk, poach for 4-5 minutes. Use a slotted spoon to remove eggs from water.
Toasted English Muffin: When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.
Brush English muffin halves with melted butter or oil and toast directly on grill grate for about 3 minutes.
To assemble, layer the English muffin with leftover pulled pork, a poached egg and the chipotle hollandaise on top. Enjoy!
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