Poached eggs:
1. Use a medium sauce pot and fill halfway with water.
2. Add a teaspoon of vinegar and bring to a boil, then reduce to a simmer.
3. Swirl water around and drop in the eggs one by one. Cook for 2 minutes.

Smoked whitefish:
1. Using your store-bought whitefish, crumble it into flakes.
2. Slice and toast the brioche and cut into triangles.

Hollandaise:
1. Put 2 egg yolks in a stainless-steel bowl and whisk vigorously over a double boiler until ripples appear in the egg and then slowly incorporate into the clarified butter.
2. Add a teaspoon of lemon juice and season with salt and pepper.
3. Fold in caviar to finish the sauce.

Ratatouille:
1. Dice up the Canadian bacon.
2. Chop the garlic and saute in a pan over medium heat.
3. Add medium diced onion.
4. Cut the yellow squash into medium dice.
5. Cut the asparagus into quarter tips.
6. Sautee all vegetables 3-4 minutes.
7. Lower heat and add sliced cherry tomato and basil.

To put it all together:
Place vegetable and bacon ratatouille on the bottom ,then the brioche, smoked fish and finally the sauce on top.

Spanish omelet with chorizo stir fry
1. Garnish — add peppers (chop fine), lime juice, scallion, diced tomato, diced mango and avocado, salt, pepper in a dish and let marinate for a while.

2. Sautee chorizo (diced) with onion, green pepper, garlic, scallion and olive oil.

3. Add 1/2 tablespoon of butter

4. Add pepper (no salt) and let simmer for 4-5 minutes on medium heat

5. Boil the potatoes.

6. Take 8-10 eggs and wisk them with a tablespoon of sour cream, salt, pepper, paprika,  and wisk together.

7. Combine the sour cream and egg mixture, and the chorizos.

8. Take a saucepan and brown the potatoes until crispy.

9. Add the chorizo mixture to the potatoes and cook on medium heat for 4-5 minutes then flip and wait until golden brown.

10. Serve with the garnish on top.