Greasy spoon

Place chopped beef in a medium bowl. Fill with water, stir for a few seconds, then drain. Taste a piece; if the salt is overwhelming, repeat and taste again — it may take two or three rinses. Stop when it’s slightly saltier than you’d prefer (the salt will incorporate into the cream). Set aside to drain. Toast bread and set aside.

In a medium skillet over medium heat, melt butter. Whisk in flour to form a paste. Continually whisk 2 to 3 minutes, until there’s a pleasing nutty aroma. Slowly pour in warm milk, whisking constantly. Cook until thickened and bubbly, about 5 minutes. Turn heat to low and mix in chopped beef, whisking/stirring to distribute the salt and heat up the beef. Season with black pepper, garlic powder, and cayenne (if desired). To serve, spoon over slices of toast. Refrigerate leftover creamed beef in an airtight container (separate from bread) and reheat in microwave, stirring every 30 seconds until hot.

Slice English muffins in half, butter the insides, and place butter-side up on a baking sheet. Lay Canadian bacon slices in a single layer next to them. Put baking sheet inside the cold oven/broiler for now.

In a small mixing bowl, whisk egg yolks, lemon juice, and cream. Melt butter in a small saucepan until bubbling. Drizzle a few drops of hot butter into the egg yolks, whisking until incorporated before adding more. Continue slowly adding butter and whisking until all butter has been incorporated. Pour sauce back into saucepan and season to taste with paprika, salt, and pepper (it shouldn’t take much), then cover and set aside.

Bring a medium pot of water with white vinegar to a light simmer. Meanwhile, crack each whole egg into a separate small ramekin and turn oven to broil, keeping watch as the English muffins and bacon toast and crisp up. Move muffins onto serving plates and top each with bacon.

Once simmering, stir water with a slotted spoon in a circular motion until a visible swirl appears. Gently lower one ramekin into water, and release the egg. Cook 2½ to 3 minutes, stirring water if egg begins to sink. Remove egg with a slotted spoon, shake off excess water and place on top of one of the English muffins with bacon. Repeat with remaining eggs. While eggs are cooking, heat hollandaise sauce over medium, whisking sauce when not attending to the poaching eggs until desired thickness is reached. Remove from heat (if it becomes too thick, whisk in a teaspoon of warm water). Pour sauce over eggs and serve. Cool leftover sauce completely before putting it in the fridge. To reheat, whisk in a splash of hot water and microwave on low power for 10 to 15 seconds at a time, whisking at each interval, until just hot.

In a large cast-iron skillet over medium heat, melt 1 tablespoon butter. Add sliced onions; cook, stirring occasionally, for about 25 minutes, until wilted and caramelized (turn heat down if they start to burn). Add vinegar and stir for a few more minutes. Remove onions from skillet and set aside.

While onions are finishing up, work a teaspoon of the Worcestershire sauce into the ground beef and form 2 thin patties to fit the size and shape of the bread slices. Cook patties in the now-empty skillet over medium-high, 3 minutes per side or until cooked through. Set patties aside with the onions.

Butter the outsides of the bread and place butter-side down in skillet. Split cheese across the top of the bread slices, then top with caramelized onions and patties. Cover skillet with lid until bread is toasted and cheese is melted. Serve immediately.

In a small bowl, toss strawberries with sugar. Let sit 30 minutes for the fruit to soften and sweeten. Scrape the strawberries and syrup into a blender or food processor along with vanilla, ice cream, and milk. Blend, adding more milk until desired thickness is reached. Pour into 2 to 4 glasses; top with whipped cream and garnish with whole strawberry (if desired). Makes 4 cups.