Eggs Benny

Pancakes

Gyozas

Burgers

Wontons

Lemon Water

Milk

Bottled Water

Can Pop

Juice (Apple or Orange)

Hot Chocolate

Coffee

Au Jus

Bearnaise Sauce

Gravy

Buttered Toast (2 pc)

Onion Rings

Tator Tots

Fries Poutine

Garden Salad

Caesar Salad

Shredded Hash Browns

Classic Fries

Split the English muffins and toast them until golden. Spread about 1/2 tablespoon unsalted butter on each toasted half and keep warm in a low oven (about 200°F / 95°C) while you prepare the rest.

Toast and butter English muffins

Heat a skillet over medium-high. Add 1 teaspoon olive oil or butter and brown the Canadian bacon slices 1–2 minutes per side until warmed through and lightly caramelized. Transfer to a plate and keep warm.

Bring about 2 inches of water to a gentle simmer in a saucepan and reduce heat so water is simmering but not boiling. Place a heatproof bowl (metal or glass) over the pan making sure the bowl bottom does not touch the water.

Prepare a double boiler

In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice and 1 teaspoon cold water until the mixture is slightly thickened and pale.

Whisk egg yolks

Place the bowl over the simmering water and whisk constantly. As you whisk, begin to slowly drizzle the 6 tablespoons of hot melted butter in a thin, steady stream into the yolks. Continue whisking until the sauce is thickened and glossy and has the consistency of heavy cream (about 3–5 minutes).

Cook and emulsify

Remove the bowl from the heat. Season the hollandaise with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and a pinch of cayenne (optional). If it’s too thick, whisk in a few drops of warm water to reach desired consistency. Keep warm over very low heat or place bowl in a warm spot; do not reheat directly or it may curdle.

Finish and season

In a wide, shallow saucepan, bring 2 liters of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar and 1/2 teaspoon kosher salt. Reduce heat so the surface is barely moving.

Heat poaching liquid

Use a spoon to stir the water in one direction to create a slight whirlpool — this helps the egg whites wrap around the yolks for a compact shape. This step is optional but helpful for single eggs; for multiple eggs, skip whirlpool and poach in separate spots.

Create a gentle whirlpool (optional)

Crack one egg into a small cup or ramekin. Gently slip the egg close to the surface into the simmering water. Repeat for remaining eggs, spacing them at least 2 inches apart. Poach until whites are set but yolks remain soft, about 3–4 minutes for runny yolks. Use a slotted spoon to lift eggs and briefly blot on a paper towel to remove excess water.

Crack and poach eggs

Assemble: Place two buttered English muffin halves on each plate. Top each half with a slice of warmed Canadian bacon. Place one poached egg on each slice of bacon.

Spoon about 2 tablespoons of warm hollandaise over each egg. Sprinkle with finely chopped chives and a light grind of black pepper. Serve immediately.

English muffins

unsalted butter

large eggs

white vinegar

water

kosher salt

Canadian bacon or ham

olive oil or butter

large egg yolks

fresh lemon juice

unsalted butter (melted and hot)

cold water

salt

freshly ground black pepper

Cayenne pepper (optional)

chives (finely chopped)

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

In a separate bowl or a large measuring cup, whisk the milk and egg until blended. Add the melted butter and vanilla extract and whisk again until smooth.

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. A few small lumps are fine; do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to allow the baking powder to activate and the gluten to relax.

Heat a nonstick skillet or griddle over medium heat. Brush the surface lightly with vegetable oil or a little additional butter. To test readiness, sprinkle a few drops of water on the surface — they should sizzle and evaporate.

Preheat pan

For each pancake, pour about 1/4 cup of batter onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as necessary so pancakes brown without burning.

Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) while you cook the remaining batter. Re-grease the pan as needed between batches.

Stack pancakes, top with butter, maple syrup, fresh fruit, or other desired toppings, and serve immediately.

all-purpose flour

granulated sugar

baking powder

whole milk

large egg

unsalted butter, melted

vanilla extract

vegetable oil or additional butter for pan

maple syrup, fruit, or toppings

Place finely chopped napa cabbage in a bowl, sprinkle with 1/2 teaspoon of salt, toss and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean towel or between hands to remove as much liquid as possible. Reserve the extracted liquid for another use or discard.

Prepare cabbage

In a large bowl, add ground pork, squeezed cabbage, sliced green onions, minced garlic, grated ginger, soy sauce (2 tbsp), sesame oil (1 tsp), rice vinegar (1 tsp), salt (1 tsp), white pepper (1/4 tsp), and cornstarch (1 tbsp). Mix thoroughly until the mixture becomes sticky and well combined (about 1–2 minutes of vigorous mixing). Taste a small bit by cooking a teaspoonful in a hot pan to check seasoning and adjust salt or soy as needed.

Combine filling

Arrange wrappers in a single stack under a damp towel to keep them from drying out. Put a small bowl of water nearby for sealing, and portion the filling into a spoonable bowl.

Set up

Working with one wrapper at a time, place about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of the wrapper. Dip your finger in the bowl of water and run it along the edge of half the wrapper. Fold the wrapper in half over the filling to make a half-moon. Starting from one end, make 3 small pleats along the sealed edge, pressing firmly so there are no air pockets. Place finished gyozas on a lightly floured tray or parchment, spacing them so they don't touch. Repeat until filling is used (yields about 24 gyozas).

Fill and fold gyozas

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Heat pan

Place gyozas flat-side down in the pan in a single layer, leaving small gaps between them. Cook without moving for 2–3 minutes until the bottoms are golden brown and crisp.

Fry gyozas

Carefully pour 1/2 cup water into the pan (watch for steam splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until the water has mostly evaporated and the wrappers are tender and cooked through.

Steam gyozas

Remove the lid and increase heat to medium-high for 30–60 seconds to crisp the bottoms again. If using, drizzle 1/2 teaspoon sesame oil over the gyozas for aroma. Transfer gyozas to a serving plate using a thin spatula to keep the crust intact.

Finish and crisp

Whisk together 3 tsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp chili oil (optional) and 1/2 tsp sesame seeds (optional) in a small bowl. Adjust balance to taste (more vinegar for tang, more soy for salt, more chili for heat). Serve alongside hot gyozas.

ground pork

napa cabbage, finely chopped

green onions, finely sliced

garlic, minced

fresh ginger, grated

soy sauce

sesame oil

rice vinegar

white pepper (or black), ground

cornstarch

gyoza (round) wrappers

water (for sealing wrappers)

neutral oil (vegetable or canola)

water (for steaming)

sesame oil (for finishing, optional)

chili oil or hot chili paste (optional)

sesame seeds (optional)

Place the ground beef in a large bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the meat. Add optional garlic powder and smoked paprika if using. Gently mix with your hands or a fork just until combined — do not overwork the meat or patties will become dense.

Prepare beef mixture

Divide the mixture into 4 equal portions (about 4 oz each). Gently shape each portion into a round patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent excessive puffing during cooking.

Form patties

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 teaspoon neutral oil and swirl to coat. The pan should be very hot but not smoking.

Preheat cooking surface

Place the patties in the hot skillet leaving space between them. Cook undisturbed for 3 to 4 minutes until a brown crust forms. Flip the patties and cook 2 to 3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of cheddar cheese on each patty, cover pan with a lid to melt the cheese.

Cook patties

Transfer cooked patties to a plate and let rest 3 to 5 minutes. Resting keeps juices inside the meat.

Rest patties

While patties rest or cook, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Wash and dry lettuce leaves. Arrange pickles.

Prepare vegetables

Spread softened butter evenly on the cut sides of each bun. Place buns butter-side down in a clean skillet or on a griddle over medium heat. Toast until golden brown and fragrant, about 1 to 2 minutes. Remove from heat.

Toast buns

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or apply to taste). Place a lettuce leaf on the bottom bun, then the rested cheeseburger patty, a tomato slice, a few onion slices, and two pickle slices. Close with the top bun. Repeat for remaining burgers.

Assemble burgers

Serve the burgers hot with your choice of sides (fries, salad, or chips). Provide extra condiments on the side. Leftover cooked patties keep in the refrigerator up to 3 days.

ground beef (80/20)

black pepper, freshly ground

Worcestershire sauce

burger buns (brioche or potato)

unsalted butter, softened

cheddar cheese slices

lettuce leaves

tomato, ripe

red onion

dill pickle slices

ketchup

yellow mustard

mayonnaise

garlic powder

smoked paprika

In a medium bowl combine the ground pork and finely chopped shrimp. Add the finely chopped green onions, minced ginger and garlic. Stir in soy sauce, oyster sauce, sesame oil, shaoxing wine, cornstarch, beaten egg, salt and white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 15 minutes to let flavors meld and the cornstarch hydrate.

Prep and mix filling

Set up a work area with a stack of wonton wrappers, a small bowl of cold water for sealing and a plate dusted lightly with cornstarch or lined with parchment. Working with one wrapper at a time, place about 1 teaspoon (approximately 10–12 g) of filling in the center. If using square wrappers: wet two adjacent edges with water, fold into a triangle by bringing one corner to the opposite corner, press edges firmly to seal, then bring the two outer points together and press to seal (optional classic purse shape). If using round wrappers: wet half the edge, fold in half into a semicircle and press to seal, then bring the two corners together and press. Ensure there are no air pockets and edges are well sealed. Repeat until all wrappers are filled (makes about 24 wontons).

Assemble wontons

Bring a large pot of water to a gentle rolling boil. Add wontons in batches so they aren’t crowded. Stir gently to prevent sticking. Cook for 4–5 minutes until wrappers are translucent and filling is cooked through (internal temp 160°F/71°C). Use a slotted spoon to remove and transfer to bowls or a plate.

Boiling method (traditional)

Line a steamer basket with parchment or cabbage leaves. Arrange wontons in the steamer without touching. Steam over boiling water for 6–8 minutes until cooked through. Remove carefully with a spatula.

Steaming method

Heat a nonstick skillet over medium heat and add 2 tablespoons vegetable oil. Arrange wontons in a single layer, flat side down, leaving space between them. Fry for 2 minutes until the bottoms are golden. Carefully add 1/2 cup water or chicken broth, immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes until liquid has evaporated and wrappers are cooked. Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms.

Pan-fry (potsticker) method

For a simple dipping sauce, combine 2 tablespoons soy sauce, 1 tablespoon black or rice vinegar and 1 teaspoon chili oil in a small bowl. Place cooked wontons on a serving plate or in bowls for soup. Garnish with sesame seeds and thinly sliced green onion if desired. Serve immediately while hot.

ground pork (80/20)

shrimp, peeled, deveined and finely chopped

green onions, finely chopped

fresh ginger, minced

oyster sauce

shaoxing wine (or dry sherry)

white pepper

egg, lightly beaten (for binding)

round or square wonton wrappers

cold water (for sealing)

vegetable oil (for pan-frying)

water or chicken broth (for steaming/boiling or finishing in pan)

soy sauce (for serving)

black vinegar or rice vinegar (for serving)

chili oil (optional, for serving)

sesame seeds (optional garnish)

green onion, thinly sliced (optional garnish)

Roll the lemon on the countertop with gentle pressure to soften and release more juice. Cut the lemon in half crosswise. If you prefer less pulp and oil, remove seeds now.

Prepare lemon

Use a handheld citrus juicer or ream the lemon half over a small bowl and extract about 1–2 tablespoons (approximately the juice from half a lemon). If you want stronger flavor, use the whole lemon.

Juice lemon

If using honey, dissolve 1 teaspoon of honey in 1–2 tablespoons of warm water before adding to the main pitcher so it blends evenly. For simple syrup, add directly.

Sweeten (optional)

Pour 1 liter of cold filtered water into a pitcher. Add the freshly squeezed lemon juice and the dissolved honey or simple syrup (if using). Stir gently to combine.

Combine with water

Add about 6 ice cubes to the pitcher or to individual glasses to chill. Tear the mint sprigs lightly between your fingers to release oils and add them to the pitcher for a subtle aromatic note. Add lemon slices for garnish if desired.

Add ice and aromatics

Taste the lemon water and adjust to your preference: add more lemon juice for tartness, more honey/simple syrup for sweetness, or more water to dilute.

Taste and adjust

Pour into glasses over ice. Discard mint sprigs after serving if you prefer. Best served immediately, or refrigerate for up to 24 hours (flavor will change as it sits).

Serve

fresh lemon

cold filtered water

ice cubes

honey or simple syrup (optional)

fresh mint leaves (optional)

lemon slices (for garnish, optional)

If serving milk cold or at room temperature, pour 4 cups whole milk from a clean container into chilled glasses. If you prefer a slightly thinner milk (for drinking with cereal or for children who prefer lighter milk), add up to 0.5 cups water and stir gently until combined. Taste and, if desired, stir in 1 tablespoon sweetener and/or 1 teaspoon salt to adjust flavor. Serve immediately.

Serve cold or room temperature

If the milk came from a fresh container, return unopened portion to the refrigerator promptly and keep at or below 4°C (39°F). Use within the package's recommended use-by date, typically 5–7 days after opening for pasteurized whole milk.

Refrigeration

Pour desired amount of milk (up to 4 cups) into a small saucepan. Warm over low to medium-low heat, stirring occasionally, until the milk reaches 60–65°C (140–150°F) — it should be steaming and slightly frothy but not boiling. If using, add 0.5 teaspoon vanilla extract and 1 teaspoon ground cinnamon or a cinnamon stick during the last minute of warming. Remove from heat and serve.

Stovetop warming

Place milk in a microwave-safe container (leave a headspace). Microwave on medium power in 20–30 second bursts, stirring between bursts, until it reaches desired temperature (60–65°C / 140–150°F). Add optional flavorings and stir to combine. Do not microwave milk until boiling as it can scald and foam over.

Microwave warming

Using a steam wand: pour cold whole milk into a metal steaming pitcher up to one-third full. Position wand just below the surface and steam, creating a slight whirlpool and introducing a small amount of air for microfoam. Heat until 60–65°C (140–150°F). Tap the pitcher on the counter and swirl to remove large bubbles, then pour over espresso or enjoy on its own.