Breakfasts of the Judges' Choice Pressure Test | MasterChef Canada | MasterChef World

I thought you said you don't bake. As you can tell by my physique, I eat a lot of bacon. The Biscocho, it's very technical and there's nowhere to hide. My food dream is to open up a dessert bar. I make pastries all the time, but not in the confines of 65 minutes. How's it going yesterday? Now the key with a good English breakfast is really timing. Cook the English muffin. Never made an English muffin before. You cook it on the stovetop. It's a tricky one. Fried bacon that is crispy. Eggs that sunny side up, not overcooked, not undercooked. Hang sautéed mushrooms. Blood sausage. And if you have the heat too high, that blood sausage, under all that heat and pressure, can simply explode. The blood sausage exploded. This could cost me the competition. I look ungrounded. I'm toast. Toast. Don't sweat it, dude. Just think of the next right thing, okay? Let's get everything else right. Just keep moving. Get everything else right. That's it. I am not ready to go home. 15 minutes. You only have 15 minutes left. Most difficult element of the country is blind cooking it. It looks really good. Chanel is the first one to open up a pressure cooker. I'm burning my fingers. Push through it. Yeah, push through it, bud. This thing just totally screwed me. When I look into the pressure cooker, it's soup. You gotta reduce the hell out of that right now. So I decided to just jam the lid back on, cook it as long as I possibly can. Looks like someone's going to school without breakfast today, Alvin. Five minutes. We want breakfast served in five minutes. Oh, that's too hot, too hot, too hot. My pan is too hot. I have to take them off the heat and try to salvage them the best I can. There's just no time left. Does that look cooked to you? All right. Oh no, look at Chanel's biscochos. They look more like breadsticks. Kanji, check. English breakfast, check. One! Hey, guys. Just get it down, guys. I still haven't even opened up this pressure cooker again. So I'm definitely worried it's not even gonna get done. Hot, hot, hot, hot. Ten seconds, you guys. Ten, six, five, four, three, two, one. Hands up! Hey, Chrissy. Hello, chef. Oh my god, Chef Alvin's going to taste my first ever kanji. I'm feeling the pressure on that one. Have you made any kanji in your time? Oh no. First time you made it, eh? Yes. I don't believe you. Because you got the taste spot on. Oh my gosh, thank you, chef. You got the saltiness coming from the soy sauce. Acidity coming from the vinegar. The Shaoxing wine's gonna give it a nice complexity. And then the star anise hits just slightly, not too much. The only thing is the chili sauce, maybe it's a little bit messy. But this is the kanji that I can eat over and over again. It means the world to me, chef. Thank you. What do you think, Josh? I think all the elements are there. Is this all the chicken? No, there should be three pieces in there somewhere. I will take your word for it. The kanji is too thin. And what happened is the topping has sunken in. But you know what? Taste is- It's king, yeah. It's a little bit on the light side. To the extent, almost bland. So remember, taste your food. Yes, chef. Eugene. Chef. You got the texture spot on. Thank you, chef. But you gave us two shivs. The replication only calls for one. The seasoning, good. Only problem, balance. Balance. Too much star anise, you get a bad, bitter aftertaste at the end. It's overpowering. Yes, chef. Hi, Chanel. Hey, chef. How do you think you did on the kanji? I'm pretty happy with it. Overall, it looks pretty good. Consistency is very important for kanji. And I think you nailed it. Thank you, chef. The taste of all the different elements, it's all there. And it's good. But a touch on the light side, okay? It's a very, very good effort. Thank you, chef. I definitely think my kanji is on the bottom. But the classic English breakfast, I feel the most confident about. Right now, it's a game of inches. Hi there, Chrissy. Hello, chef. I do love a good, proper English breakfast. English muffin. Great color on the outside. And that light, pillowy, fluffy filling in the center. Very nice. You have a good piece of the black sausage there. I can't resist a little of that blood sausage with the English muffin. That's a great way to start the day. Two eggs, sunny side up. The pan, I would say, was a little too hot. Because you could see a little of the browning at the edge of that egg white. Pan doesn't have to be very hot. The albumen, the egg white, takes very little heat for it to start to coagulate or firm up. And this white here is underdone. So that's a shame. Thank you. Hi there, Josh. Chef Michael. So let's take a look at the muffin. Nice golden brown on the outside. Just a tad on the darker side on the back. And just look at those gorgeous little air bubbles. Fabulous. The blood pudding is lacking just a little bit of color on the outside. Let's see how it tastes. You're lucky. I thought, given the outside of that sausage, I would have thought it would have been a slightly bit underdone. But that heat must have just percolated through just for you. Look at that. That says good morning. Thank you, chef. Thank you. Hi there, Eugene. Hi there, chef. Which aspect of my English breakfast gave you the biggest challenge, Eugene? The blood pudding. You had that pan way too high in temperature. And that sausage just burst. But on the bright side, gorgeous golden brown color to the English muffin. Light, fluffy. That is a great English muffin. And this egg, perfectly done. Perfect texture. Thank you, chef. Thank you. Hi there, Chanel. Hey, chef. Let's start off with the English muffin. Good golden brown color. It's a little more dense. The little air holes are just a little on the small side. Your blood sausage looks a little slimmer. Did you squeeze any of the filling out? It just came out on its own. Certainly not perfect. Two eggs, sunny side up. Let's see if that egg yolk is just the way I like them. Just a little on the over side. Thank you. It's hard for me to gauge who's the best right now because everyone has faults. Making three breakfasts takes a wide range of skills. There was one home cook who created a trio of dishes that would make all three of us jump out of bed. Congratulations, Chrissy. Please take off your apron, head to the gallery. I'm top five. It feels too good to be true. Josh, Rojean and Chanel, you all performed admirably but each of you made mistakes. We had to carefully weigh all the missteps on your plates. It was a very difficult decision for us and sadly, we feel we have to say goodbye to Rojean. Josh, the overall quality of your three breakfasts puts you ahead just by a hair. And Chanel, your congee just managed to save you. You can both take off your aprons and head up to the gallery. Dude. It's okay, man. Don't worry. Surviving my first pressure test, definitely a sigh of relief. I'm really grateful that the judges see something in me. I absolutely need to step up my game.