Tournament of Champions ™

Chef Carlos Anthony on the challenge: "Eggs. This is probably the most difficult protein that I've ever used. Not the first time I've used it in this arena, but the first time where it's the star. I'm gonna make a perfectly steamed egg, breaded and fried, with steamed chard and a Swiss chard bearnaise. I think this is really a winning dish." 

On timing the digital steamer: "One protein that I know loves to be steamed is an egg. However, I've never used a digital steamer. I'm gonna have to figure out how long it takes to make a six-minute egg inside a digital steamer." 

On Swiss chard: "The randomizer also gave Swiss chard, which is an incredible ingredient, and you can use every bit of it. I'm gonna do a really nice, simple chard with a little bit of preserved lemon, and then some to put into my bearnaise. Steam it, shock it, eat some of it fresh." 

On the chard stems: "Oftentimes at home, we take the chard stems and we throw them out. But these are incredibly flavorful, so I immediately know I want to get a pickle on them." 

On the steaming challenge: "At 6 minutes and 37 seconds on this digital steamer, I check my eggs. Normally it takes six minutes, but these are raw. Not even a little bit cooked raw. Still needs a little bit more time. I'm gonna push that down to the wire." 

On the bearnaise: "If there's one thing I'm very good at, it is making a delicious sauce. A bearnaise is screaming to me. It's a classic French egg sauce. But I want to do something to really elevate this. I'm going to add fresh steamed herbs and that steamed chard to give it a wonderful herbaceous and earthy flavor." 

On the breading: "I can make a crusty, crumbly crust that will taste delicious. A little chicken bouillon to give it a little more depth of flavor." 

On the overcooked eggs: "I think they might be over. My heart is absolutely breaking inside. I do not have time to start new eggs in Tournament of Champions. With that timer going, you have to put something on the plate, and it's got to be something that can win." 

On plating: "I set down that beautiful steamed chard and some of those pickled chard stems. I want to put this like a beautiful nest with the chicken egg sitting right in there. Pour this sauce." 

Voiceover (Justin Warner): "This is green eggs and steamed fried eggs. Firstly, eggs were separated and put in the blender to make a sauce. It was treated with a medley of digitally steamed herbs and digitally steamed chard. The egg in the very centre was steamed, then peeled, breaded, and fried. In terms of the chard, more digitally steamed leaves were added to the sauce along with digitally steamed herbs."