Step 1

Finely dice the red onion and make sure the sour cream is at room temperature. In a bowl beat together the eggs, onion, sour cream, salt and pepper. Then heat some oil in a frying pan and when hot pout in the beaten eggs. Cook the omelet to your liking. You can either move it around to create egg curds like in the video or leave it be on a low heat before either flipping or folding the egg. All depends on your preference. And that's it. Your egg is done.

Step 2

Season the chicken with salt and pepper on both sides. Make sure it's at room temp so it cooks properly. Heat the oil in your pan and then when hot add the chicken and pan fry for about 3-4 min on each side. Once cooked remove from the pan and deglaze the pan with water (about 30ml or so) and then add in the mustard and mix everything well. Finally add in the heavy cream and also the resting juices from the chicken and cook for 1-2 minutes. Taste your sauce for seasoning and season accordingly. That's it's your sauce is done. Serve the chicken and pour the sauce over.

Step 3

Chop the mushrooms into quarters (or however you like it) and heat the butter in the pan along with the garlic. Once the garlic starts to turn golden brown add the mushrooms, season with salt and pepper and turn up the heat. Now sautee till the mushrooms release their water and all that water cooks out. Once the mushrooms have some caramelization on them remove form the pan and serve.

Step 4

Heat some avocado oil in a pan and once it's smoking hot add the ground beef and mix well. You want to break up big chunks of meat so you get small granules. Season with salt and pepper and cook till the meat releases it's juices and those cook out. Once the meat starts getting some colour add the marinara sauce and cook for a couple of minutes. Add water if you want it more soupy else cook out the liquid. Serve with a dollop of sour cream.