Preheat your Le Griddle flat top griddle over medium heat.
To make the hollandaise, first melt the butter and bring it to 175ºF. Combine the egg yolks, warm water, lemon juice and hot sauce in a blender. Start running the blender. Slowly pour a thin stream of melted butter into the yolk mixture until all the butter is incorporated. Stop the blender and scrape the sides. You should have a thick, pale yellow hollandaise sauce. Season with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns, to taste. Transfer the mixture to a bowl and cover. Place the bowl over a pot of warm water to keep the hollandaise warm. The bowl should not be touching the water. Stir occasionally and thin with more warm water, as needed.
If the salmon filets have not been scaled, scrape your knife across the skin of the salmon, removing the scales. Rinse the salmon and clean your cutting board of the scales.
Drizzle the salmon fillets with Saica Sicilian Extra Virgin Olive Oil and rub over all surfaces. Season all sides with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.
One by one, crack the eggs into a mesh sieve, draining the thin whites. Transfer the thick white and yolk to small individual bowls/ramekins.
Fill a sauce pot about 2/3 full with water. Place the pot on the Le Griddle. Bring to a simmer, then turn the heat down to low.
Place the salmon on the Le Griddle, skin side down. Cook until the fish is opaque 2/3 of the way up the filet. Flip the fillets and brown the flesh side. Remove from the griddle when the internal temperature reaches 140ºF.
At the same time, melt the 2 tbsp butter on the griddle, just to the side of the salmon. Place the English muffins on the griddle to toast, flipping when browned.
With the water in the sauce pot just below a simmer (no bubbles coming up from the bottom of the pan), drop the eggs into the water, one by one. Set a timer for two minutes. Remove the poached eggs with a slotted spoon at two minutes and transfer to a paper towel.
To prepare an avocado rose, first half the avocado and remove the pit. Gently peel the skin of the avocado. Place one half of the avocado cut side down on a cutting board. Slice the avocado very thin, keeping the halved avocado shape. Gently press the avocado from the sides toward the center and spread in opposite directions to fan the avocado slices out into a long line. Roll the line up from one end to the other, creating a rose shape. Repeat with the other halved avocados.
To build the Salmon & Avocado Eggs Benedict, place 1/2 cup baby spinach leaves on a plate. Place the toasted English muffin on the spinach. Spread the top of the muffin with Kozlik’s Dijon Classique mustard. Place the seared salmon filet on the muffin. Place an avocado rose on the salmon filet. Shake Cattleman’s Grill Everything Bagel Seasoning over the avocado. Place a poached egg in the center of the avocado rose. Spoon Hollandaise sauce over the top of everything.