The Eggcellent Challenge

Dice one Spanish onion, one green pepper and four cloves of garlic. Brown the ground chuck over high flame until there is brown stuff and fond on the bottom of the pot.

Drain off all but a little of the beef fat and sweat the onions and peppers in it; once soft add the garlic, a couple tablespoons of chili powder, a good shake of white pepper and a little shake of cumin, and toast 30 seconds to one minute.

Add a can of crushed tomatoes, one to one and a half cans worth of water and the browned beef, plus a can of kidney beans, the adobo sauce from a can of chipotles, and a teaspoon each of smoked paprika and oregano.

Stir over medium-low heat about an hour, tasting as the flavours develop, until thick.

Sift 675 grams of flour with two tablespoons baking powder, one tablespoon baking soda and one teaspoon table salt or two teaspoons kosher salt.

Cut cold butter in tablespoon-sized pieces into the flour with two butter knives until the butter is the size of small peas.

Add two cups of buttermilk and fold together with a rubber spatula; do not overmix or over knead, coax it into a cohesive ball.

Refrigerate 10 minutes, then roll out and cut biscuit shapes with a floured cutter, cutting swiftly and cleanly because pinching inhibits rise.

Place on a parchment lined baking sheet, brush generously with butter and optionally hit the tops with flaked sea salt.

Bake at 425 degrees Fahrenheit for 15 to 20 minutes until golden brown and flaky, then cool on a wire rack 10 to 20 minutes; best eaten warm.

Cut the watermelon, cantaloupe and honeydew into about one inch cubes, five pounds of fresh fruit in total.

Get a tablespoon or two of butter foamy in a large cast iron skillet over medium heat; once the foam subsides add the mushrooms with a generous pinch of salt so they give up their moisture, then the peppers, and saute until everybody is soft.

Heat olive oil and butter in a heavy cast-iron pan over medium, beat the twelve eggs together and pour them in.

Keep the eggs moving with a fork until curds form and you can see the bottom of the pan, then let them set and form an omelette crust for about two minutes.

Add the fillings and fold the omelette shut.

On a large platter, lay down the omelette, top with four cups of chili, two cups of shredded American cheese and two buttermilk biscuits, with the fruit alongside.