I made Gordon Ramsay's breakfast sandwich, with bacon, eggs, and two types of cheese.
Ramsay's recipe also features his legendary technique for making scrambled eggs.
His sandwich is filled with the fluffiest eggs I've ever had. It's my new favorite breakfast.
I've heard that Ramsay's scrambled eggs are legendary, so I knew I had to give his recipe a try.
Rachel Askinasi, Insider's food reporter, has raved to me about Ramsay's scrambled eggs, which she tried for the first time in September. She loved his technique so much that she's been cooking scrambled eggs the Gordon way ever since.
I've been on the hunt for the best breakfast-sandwich recipe. So after watching Ramsay and Zedd's cooking demo, I decided to make the dish at home.
Ramsay has a couple of special ingredients in his breakfast-sandwich recipe.
To make his breakfast sandwich, you'll need:
Goat cheese (at room temperature)
One thing to note with Ramsay's recipe: The measurements on his site looked way off for just two sandwiches (12 eggs for two people!?) and didn't seem to match with what I saw him use in the cooking demo. So I cut most of the measurements by at least half and used four eggs total for two sandwiches.
Since Ramsay's egg technique requires your full attention once they get cooking, I got my prep out of the way.
Per Ramsay's instructions, I diced my shallot and thinly sliced my spring onions.
For my modified recipe, I used just one shallot and two spring onions.
I also got my bacon ready.
I cut the bacon crosswise into thin strips, just as Ramsay did in his video with Zedd.
It was time to get cooking. First up was the bacon.
I added some olive oil to a pan and placed it on medium heat, throwing in the shallots and bacon.
I cooked them for about six minutes, waiting until the bacon strips had turned crispy and the shallots became translucent.
I set them aside on a plate lined with paper towels.
While the bacon cooked, I toasted my brioche buns.
Ramsay recommends only lightly toasting the buns for his breakfast sandwich, so I followed suit.
After my bacon was done, it was time to cook the real star of the dish: the eggs.
First I cracked my eggs into a cold nonstick saucepan, using a wooden spoon to stir and break up the yolks.
Then I placed my pot on low heat and added a few knobs of butter.
I continuously stirred the mixture for one minute, per Ramsay's instructions.
I removed the saucepan from the heat while stirring my eggs for 30 seconds. I repeated this method (one minute on, 30 seconds off) until my eggs looked ready.
I added another knob of butter when I put my eggs on the heat for the second time, as Ramsay recommends in his recipe, and continuously stirred.
As Askinasi noted in her article, Ramsay believes that moving the saucepan on and off the heat helps prevent the eggs from overcooking, leaving you with a "custardy and silky texture."
I took my eggs on and off the heat three times total, then followed Ramsay's tip for checking whether they were ready by scooping up some of the eggs with a spoon to make sure they had height to them.
Then I added my crème fraîche and spring onions, seasoning everything with salt and pepper.
Ramsay adds a dollop of crème fraîche to his scrambled eggs — he says it helps stop the cooking process.
Then I prepped my toasted brioche buns with the goat cheese.
Per Ramsay's recipe, I spread the goat cheese on the top buns.
The "MasterChef" star told Zedd during their cooking demo that the goat cheese gave the sandwich a "tartness that lifts it up."
It was time to build Ramsay's perfect breakfast sandwich.
First I added a layer of the bacon mixture on the bottom of each bun.
"The bacon bits underneath, that's the surprise there," Ramsay told Zedd as they built their sandwiches.
Then I added a generous heap of scrambled eggs.
I could already tell that the scrambled eggs were far creamier than any I had ever made. The excitement for Ramsay's sandwich was building.
I cracked some more fresh black pepper on top of my eggs, then added the cheddar cheese.
It was time to get tasting.
I plopped the top buns on my scrambled eggs and admired the beautiful sandwiches.
From the creamy eggs spilling out of the sides to the bright bursts of color from the cheddar cheese and spring onions, Ramsay's breakfast sandwich looked extremely appetizing.
But did his fancy technique and extra ingredients make a big difference in taste? I took my first bite, and the answer was obvious.
Ramsay's breakfast sandwich is easily one of the best I've ever had.
There's a reason Ramsay's scrambled eggs are famous, and this sandwich proved to me that they 100% deserve the hype — they're so silky, fluffy, and luscious. I was so excited after my first bite that I wrote in my notes: "The eggs are so freaking creamy. Like, the creamiest I've ever had."
But they weren't the only great thing about Ramsay's sandwich. The bacon and spring onions gave a nice crunch to each bite, and I love that Ramsay uses a brioche bun instead of an English muffin — it's so fluffy, and it's a great vehicle for his smooth and creamy eggs.
I made this sandwich for my parents, and they were still raving about it days later, describing it as "juicy, light, and fresh."
Ramsay's breakfast sandwich is a slam dunk. I know I'll be making it for years to come.
Read the original article on Insider