To make the hollandaise sauce, whisk together the Greek yogurt, lemon juice, orange juice, and a pinch of cayenne in a small bowl.
Set aside.
Position an oven rack six inches from the heat source and preheat the broiler.
Place the poblano peppers on a baking sheet and broil for 3 to 5 minutes, or until the skin is charred and blistered.
Flip the peppers and continue to broil until all sides are thoroughly blistered.
Transfer the hot peppers to a glass bowl, cover with a plate, and let them steam for 5 minutes.
Once cool enough to handle, peel away the blistered skin.
Cut the peppers in half and remove the stems and seeds.
To poach the eggs, fill the bottom of an egg poacher with one inch of water and bring to a simmer over medium-high heat. Lightly spray the poaching cups with cooking spray.
Crack the 2 whole eggs into two of the cups.
Divide the 4 egg whites among the two remaining cups.
Cover and cook the whole eggs for about 4 minutes, until the whites are set and the yolks have thickened slightly.
Remove the poached whole eggs.
Cover the poacher again and continue cooking the egg whites for another 3 to 4 minutes, until they are completely opaque.
While the eggs cook, toast the English muffin halves under the broiler.
To assemble, divide the toasted muffin halves between two plates.
Place half a roasted pepper on each muffin half.
Top with one poached whole egg and a portion of the poached egg whites.
Spoon the yogurt hollandaise sauce over the eggs, top with avocado slices, and season with a pinch of salt, pepper, and a final sprinkle of cayenne.
Roast the poblano peppers and mix the yogurt hollandaise sauce a day in advance. Store them in separate airtight containers in the refrigerator for quicker assembly.
