Classic breakfast dish with poached eggs, hollandaise sauce, and thick ham.

Eggs Benedict

Crispy chicken served with a side of kim chee fried rice.

Chicken Katsu

Juicy burger topped with melted Swiss cheese and sautéed mushrooms.

Mushroom Swiss Burger

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue whisking until thickened. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and white pepper to taste. Set aside and keep warm.

Prepare the Hollandaise Sauce

Fill a pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.

Poach the Eggs

While the eggs are poaching, split the English muffins in half and toast them until golden brown.

Toast the English Muffins

Layer a slice of ham on each toasted muffin half. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped chives.

Assemble the Eggs Benedict

English muffins

Large eggs

Thick-cut ham

Butter

Egg yolks

Lemon juice

Salt

White pepper

Vinegar

Fresh chives

Pound the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and black pepper.

Prepare the Chicken

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Set Up Breading Station

Dredge each chicken breast in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing lightly to adhere.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Slice the chicken katsu and serve hot with kim chee fried rice on the side.

Serve

Chicken breasts

Black pepper

All-purpose flour

Eggs

Panko breadcrumbs

Vegetable oil

In a bowl, combine the ground beef, salt, and black pepper. Mix gently and form into 4 equal patties.

Prepare the Burger Patties

In a skillet over medium heat, add a tablespoon of oil or butter. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper to taste.

Cook the Mushrooms

In the same skillet, increase the heat and add the burger patties. Cook for about 4-5 minutes on each side for medium doneness. Place a slice of Swiss cheese on each patty during the last minute of cooking to melt.

Cook the Patties

Toast the burger buns lightly. Place the cooked patties with melted cheese on the bottom half of each bun. Top generously with sautéed mushrooms and close with the other half of the bun.