Gordon Ramsay’s breakfast sandwich is a full English packed between two slices of crusty bread, with sausage, bacon, blistered tomatoes and fried eggs. He made it on his Next Level Kitchen YouTube series, it serves two and takes about 25 minutes.
He calls it “the perfect breakfast sandwich” and says it “will cure any hangover at any time of the week.” His Fit Food cookbook uses the same one-tray approach, baking bacon, mushrooms, tomatoes and eggs together at 200°C for a lighter version.
The technique that sets it apart is basting the eggs with foaming butter, rolling the pan clockwise so hot butter floods the whites. He then adds chilli flakes and hot sauce directly to the eggs before turning the gas off to finish with residual heat.
Gordon Ramsay’s Perfect Breakfast Sandwich
Course: BreakfastCuisine: BritishDifficulty: Easy2
5
minutes20
minutes650
kcal25
minutesRamsay’s viral full English in sandwich form from Next Level Kitchen, with a spicy sriracha butter finish on the eggs. One of five different breakfast sandwiches across his YouTube series, plus two cookbook Full Englishes. “Not every Sunday, but every other Sunday.”
Ingredients
4 breakfast sausages
4 rashers smoked bacon
Handful of cherry tomatoes
Freshly ground black pepper
Knob of butter
2 large eggs
Splash of olive oil
Another knob of butter, for the eggs
Pinch of salt
Dried chilli flakes
Sriracha
Worcestershire sauce
Splash of balsamic vinegar
4 thick slices crusty bread (untoasted)
Directions
- Fry the sausages: Heat a cast iron pan until hot. Add the sausages and prick each one with a fork to stop the skins bursting and keep them moist. Colour on both sides.
- Add the bacon: Lay the bacon rashers alongside the sausages. Season the sausages and bacon with pepper only, no salt since the bacon is cured. Add a knob of butter to help brown the sausages further.
- Blister the tomatoes: Once the bacon has colour on both sides, add the cherry tomatoes and prick them with a fork. Let them blister and start to break down.
- Finish in the oven: Put the whole skillet into the oven at 200°C (400°F) for about 4 minutes.
- Fry the eggs: In a separate pan, heat a splash of oil and a knob of butter. Crack the eggs onto a flat surface, then into the pan. Season with pepper, salt and chilli flakes. Roll the pan clockwise so foaming butter bastes the whites. Add a touch of sriracha and Worcestershire sauce on top, then turn the gas off and let residual heat finish cooking.
- Prep the bread: Dab the untoasted bread with the spicy sriracha butter from the egg pan. Do not toast it.
- Crush the tomatoes: Remove the skillet from the oven. Crush the tomatoes with a fork and add a splash of balsamic vinegar.
- Assemble: Slice the sausages in half lengthways. Layer onto the bread: sausages first, then bacon, then crushed tomatoes, then eggs on top. Close and slice in half.
FAQs
What is the Scottish breakfast sandwich version?
The Scottish version from his Scrambled series swaps English sausages for square sausage (Lorne). Ramsay calls it “my go-to breakfast sandwich on the way to school.” It adds haggis, flat cap mushrooms grilled gill-side down, and caramelised onions.
He finishes the onions with Worcestershire sauce then flames them with whiskey for a sweet, smoky caramel. The whole thing goes on grilled sourdough with HP sauce, and Ramsay says it would be his “final meal on death row.” The Kyrgios episode adds his black pudding spread on the toast for extra richness.
What is the Zedd scrambled egg version?
A completely different approach from Scrambled with DJ Zedd, built around Ramsay’s scrambled eggs instead of fried. He starts with a cold pan, cracks the eggs in with butter, and stirs on and off the heat with crème fraîche to finish.
Bacon and shallots are rendered together until crispy, then spring onions are folded through the eggs. The surprise is softened goat cheese spread inside the brioche bun, so it melts against the warm eggs.
Does Ramsay have a full English in his cookbooks?
Two of his cookbooks have full English recipes, though neither is assembled as a sandwich. One grills mushrooms, vine tomatoes and smoked back bacon then serves with poached eggs on rye toast for four.
The Fit Food version bakes mushrooms, tomatoes, red onion, bacon medallions, spinach and eggs on one tray at 200°C. It comes to 459 kcal per serving and pairs with thick toast, his hash browns or French toast on the side.
How does Ramsay fry eggs for the sandwich?
His fried egg technique is what makes the sandwich, and he calls it “quite an art in frying an egg perfectly.” He uses oil and butter, then rolls the pan clockwise so foaming butter floods the white and cooks the centre.
Once the base is crispy and the whites are set, he adds chilli flakes, sriracha and a splash of Worcestershire directly on top. He then turns the gas off completely and lets the hot pan gently set the yolk to just runny.
What is the Cajun version with tasso ham?
The Cajun version from Scrambled uses tasso ham, a cured wild hog shoulder sliced thin and flash-fried with Old Bay. The croissant is toasted in a salted pan so the salt seasons the buttery pastry from underneath.
He makes a spicy mayo with hot sauce, Old Bay and fresh lemon, then fries the egg in the residual tasso fat for extra flavour. It’s a completely different sandwich from the English version, closer to his steak sandwich in ambition and richness.
