For the hollandaise sauce, place egg yolks, water, lemon juice and a pinch of salt into a small mixing bowl. Melt butter in small sauce pan over high heat, stirring and swirling. Once melted quickly pour into a cup that is easily pourable.
Using a wire whisk or an immersion blender, begin whisking the egg yolk mixture. Slowly add the melted butter while continuing to whisk or blend. Add Chipotle Tabasco® and gently whisk. Keep sauce in a warm place until needed for the Turkey Benedicts.
Heat left over smoked turkey in a skillet.
To poach eggs, place about 2 inches of water in a sauce pot. Add 2 tsp. of Kosher salt and 1 Tbsp. of white vinegar. Bring the water to a simmer over medium heat.
While the water is heating, crack 1 large egg into a small dish. When the water is ready, add 1 egg at a time - only up to 6 eggs in the water at once. The egg will set, then top with a lid and allow to poach for 3-4 minutes. Repeat this process until all eggs are cooked.
Prepare serving plate with two rounds/squares of corn bread. Top with 2 oz. of heated sliced/shredded turkey.
Remove poached egg from water and place on top of turkey and top with 3 oz. spiced hollandaise sauce.
Serve with some roasted potatoes or roasted sweet potatoes on the side.