Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside.
In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes.
Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives. Serve with our Aviation Gin Sunrise.