In a large sauce pan, bring ½ inch of water to boil. Once boiling, add your eggs, cover and reduce to a rolling boil. Set time for 6½ minutes.
While the eggs are cooking, combine the cornmeal and boiling water in a small mixing bowl. Mixing thoroughly and let sit, until the water has been absorbed. You want it to be the thickness of polenta. If it’s too thick, add more water, 1 teaspoon at a time, mixing completely in between each addition, until you have the desired consistency.
Add the millet flour and egg white and mix to combine. Stir in the spices and green onions.
Heat a griddle over medium low heat, grease with olive oil or non-stick cooking spray. Spoon the batter onto the griddle, forming four pancakes. Cook until the edges have started to brown, 3 – 5 minutes. Flip the cakes and cook until done, 2 – 3 minutes.
Transfer the cakes to plates, cover with smashed avocado and top with 1 oz smoked salmon.
When the timer for the eggs has gone off, remove the pan from the heat, and drain the hot water. Run the eggs under cold water for 30 seconds until they are cool to the touch. Peel the eggs and place one on each of the pancakes.
Sprinkle with salt, fresh ground pepper and hot sauce (if using).