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Business Insider
3 hours ago
- Entertainment
- Business Insider
I tried Gordon Ramsay's perfect breakfast sandwich, and it was the best egg dish I've ever made
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. So many Gordon Ramsay recipes have made it into my family's regular dinner rotation. His 15-minute Bolognese is a weekly favorite, and his 10-minute burger was made for summer barbecues. But the Michelin-starred chef is also the king of breakfast. Ramsay calls this recipe his "perfect" breakfast sandwich, and it's still the best egg dish I've ever made. Gordon Ramsay first showed DJ Zedd how to make his "perfect" breakfast sandwich in 2019. The cooking demo was part of Ramsay's YouTube show "Scrambled," which follows him traveling all over the world to make different egg dishes. Ramsay showed Zedd his special technique for making scrambled eggs, as well as the ingredients he thinks are essential for a great breakfast sandwich. 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 few special ingredients in his breakfast sandwich recipe. Unlike Martha Stewart's simple breakfast sandwich — which includes just your basic bacon, egg, and cheese — Ramsay's dish has quite a few ingredients. To make his breakfast sandwich, you'll need: Eggs Brioche buns Goat cheese, at room temperature Cheddar cheese Thick-cut bacon Shallots Spring onions Crème fraîche One thing to note about 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 what I saw him use in the cooking demo. I cut most of the measurements by at least half and used four eggs total for two sandwiches. Since Ramsay's scrambled egg technique requires your full attention, 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. 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 then set them aside on a plate lined with paper towels. While the bacon cooked, I toasted my brioche buns. Once 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 removed the saucepan from the heat while stirring my eggs for 30 seconds, repeating the step until they were ready. 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. Ramsay believes that moving the saucepan on and off the heat helps prevent the eggs from overcooking, leaving you with a texture that's both silky and custardy. I took my eggs on and off the heat three times total, then followed Ramsay's tip to check 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. 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." Then, I added a layer of the bacon mixture on the bottom of each bun. A generous heap of scrambled eggs went on top. 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. 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 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 each bite a nice crunch, 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."
Scoop
4 days ago
- Entertainment
- Scoop
Susanna Elliffe Is Winner Of The 2025 NZSA Laura Solomon Cuba Press Prize!
The New Zealand Society of Authors Te Puni Kaituhi O Aotearoa (PEN NZ Inc) congratulates Susanna Elliffe on winning the 2025 NZSA Laura Solomon Cuba Press Prize with her manuscript Relic Party. The prize was created by the NZSA and the Solomon family to fulfil the wishes of Laura Solomon, a novelist, poet and playwright who was a longstanding member of the NZSA and a beloved member of the Solomon family. It awards new writing of ' unique and original vision ' with a cash prize of $2,000 and a publishing contract with The Cuba Press. Publication will be in 2026. The winning manuscript, Relic Party, is a short story collection that studies loss, both intimate and global, human and nonhuman, ranging through ugly ghosts, false relics, and desperate pilgrimages, to a dysfunctional 80's farmhouse and the speculative worlds of climate affected futures. We also congratulate Belinda O'Keefe who is the runner-up, winning a cash prize of $1,000 with her manuscript Trespassers Will Be Baked, Scrambled, Fried and Eaten. Susanna Elliffe's manuscript was selected by a final judging panel of Mary McCallum (The Cuba Press), Nicky Solomon (Solomon Family) and panel convenor and award-winning writer Cassie Hart. Cassie Hart, convenor of the judges, says: 'The quality of entries this year was amazing - choosing the finalists was not an easy task, and then selecting just one winner? A huge challenge. I so appreciate the writers of New Zealand for not making this easy! 'The final four were all so different from each other, spanning from a very lyrical collection of short stories to a humorous contemporary novel, a middle grade adventure, through to a memoiresque non-fiction book exploring the experience of immigrants! There is almost no way to compare the four, as they are each such a success in their own right. The winner, Relic Party, stood out as being the most unique and original of the three though, and I know that readers will fall in love with Susannah Elliffe's prose and storytelling just like we did.' Nicky Solomon says: 'It is so wonderful to see interest in the prize continue to grow, as we mark its fifth year. We are extremely grateful to the NZSA and The Cuba Press for taking Laura's idea and turning it into a true legacy. She would be absolutely delighted by the calibre of the work and I know that she would echo me in congratulating all of the finalists, and in fact all of the entrants. The judges are continually challenged, in a good way, by such high quality writing in such a diverse range of genres, and our family extends its heartfelt congratulations to Susanna and Belinda.' The Cuba Press director Mary McCallum says her team is delighted to be publishing another NZSA Laura Solomon Cuba Press Prize winner. 'It's like Christmas when the shortlisted authors for the prize come through for us to read,' she says. 'We have no idea what to expect. They are all very good and rock the unique and original vision that characterised Laura's own work.' Mary says Susanna Elliffe is a writer who creates vivid and beguiling worlds in her short fiction that spark with energy and take readers in unexpected directions. Susanna Elliffe has this to say about her win: 'Winning the Laura Solomon Cuba Press Prize is momentous for me. Creative writing has long been the lifeblood that runs beneath everything I do, my life's passion. I love to play with language, to unstitch it, pull at the seams, weave it anew, to create something that doesn't always fit traditional publishing moulds. So to have my work recognized in this way feels nothing short of surreal. I am deeply honoured - especially to receive a prize connected to Laura Solomon. Her short stories were also surreal and strange, but also dwelled in uncanny corners of the human heart. I am grateful, moved, and more inspired than ever to keep pushing language and narrative to its edges.' Susanna Elliffe is an experimental writer whose short fiction has been shortlisted for competitions including The Sunday Star Times, the Sargeson Prize, and the International Bridport Prize. Susanna is currently completing a Master's in Creative Writing at Massey University, where her work focuses on defamiliarisation and linguistic deviation in fiction. She lives in Oamaru with her sisters and cats, and spends her spare time when not writing, on the stage with Musical Theatre Oamaru. Congratulations to runner-up Belinda O'Keefe, with her manuscript Trespassers Will Be Baked, Scrambled, Fried and Eaten! A discretionary prize of $1,000 has been offered by the Solomon family to both winner Susanna Elliffe and runner-up Belinda O'Keefe. Congratulations also to shortlisted writers Ann Beaglehole (How to be an alien: A memoir of sorts), and Frances Duncan and Raewyn Hewitt (Call It Hope).
News18
6 days ago
- Entertainment
- News18
Pedro Pascal, Vanessa Kirby Join Gordon Ramsay To Make Sausage And Mash
Last Updated: Pedro Pascal and Vanessa Kirby will be seen in Marvel's The Fantastic Four: First Steps. Pedro Pascal and Vanessa Kirby joined chef Gordon Ramsay for a cooking session on his popular YouTube show Scrambled. The actors, who are currently promoting their upcoming film Marvel's The Fantastic Four: First Steps, teamed up with Ramsay to cook a classic British dish: Sausage and mash. As the episode kicked off, Ramsay jumped straight into chef mode. 'The secret of good sausage and mash?" he asked Pascal. The actor hesitated and replied, 'Are you going to quiz me?" Ramsay said yes, but Pascal playfully resisted, saying, 'Don't." The moment left Ramsay laughing. To save the duo from tears, Ramsay peeled the onions beforehand. 'So, there's no acid there. You will not be crying. I promise you," he assured them. But when it came to slicing, Pascal looked a bit unsure. 'I f****** hate knives," he admitted and also apologised for swearing. On the other side, Kirby was given sausage duty. She had to heat them in a separate pan with thyme sprigs for flavour. Pascal eventually took on the onions and sliced them before adding them to the pan. With salt, pepper, a bit of sugar and a dollop of butter, the mix was set to caramelise. Pascal's dramatic salt-sprinkling style (very Salt Bae, we must say) catches attention. As the ingredients cooked, Ramsay mentioned that Kirby started as a baker. She shared how it began in her basement and described it as a calming 'meditative" activity. In true Ramsay style, he poured in some brandy and a splash of wine. The conversation shifted to fellow actor Ebon Moss-Bachrach, whom they agreed was the best cook on set who always brought in 'epic" food and made morning coffee. Next came the veggie stock, which was added once the onions and thyme turned golden brown. Ramsay asked Kirby to prick the sausages with a fork to help the butter seep inside better. The final step was mashed potatoes with cream and butter to keep them soft. Though the task was assigned to Kirby, Pascal stepped in. 'This is the first time he's ever cooked in his life," Kirby playfully remarked. During the light-hearted chat, Kirby, who is pregnant, also spoke about her relationship with Premier Lacrosse League president Paul Rabil. When Ramsay asked if they had picked a name for the baby, Kirby replied, 'You simply can't." Ramsay agreed, saying, 'There are several names that can be pre-decided, but it is impossible to name it without seeing this beautiful person." Coming back to the dish, Pascal mashed the potatoes, slightly lumpy but done and plated the dish. The sausage went on top, followed by the rich onion gravy and a final touch of fried onions. As the episode wrapped up, Ramsay's wife, Tana Ramsay, came in for the final taste test. After trying both versions of the dish, she declared it a tie. Fantastic Four: First Steps is set to hit the big screens on July 25. First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
NDTV
22-07-2025
- Entertainment
- NDTV
Pedro Pascal, Vanessa Kirby Cook Sausage And Smash With Help From Gordon Ramsay
Pedro Pascal and Vanessa Kirby were the latest guests to join celebrated British chef Gordon Ramsay for a fun cooking session on an episode of his YouTube series 'Scrambled'. The Hollywood stars appeared on the show as part of their media tour for The Fantastic Four: First Steps. The upcoming Marvel film is set to hit the big screens on July 25. With Gordon Ramsay serving as an expert culinary guide, Pedro Pascal and Vanessa Kirby tried their hands at making the classic dish, Sausage and Smash. Ramsay saved Pascal and Kirby from tears as he admitted to already peeling the onions in the morning, guaranteeing "no acid". In the first step, the Materialists actor began chopping the onions, revealing that he was "bad" with knives. A little help from Gordon Ramsay, however, made the task a tad easier. Vanessa Kirby, on the other hand, was assigned the responsibility of cooking the sausages. She added oil to a pan, followed by a sprinkle of salt, before stirring the sausages until they turned golden brown. Next, thyme sprigs were added to another oil-smeared pan. Vanessa Kirby helped remove the leaves from the stalks. Salt, pepper and a small quantity of sugar were added, followed by a dollop of butter for that caramelised twist. Also Read: 'Eggs To Die For': Gordon Ramsay's Perfect Way To Fry Eggs Is A Hit Online In a signature Gordon Ramsay move, a touch of brandy and a few tablespoons of wine were poured into the mix. The onions and thyme sprigs were cooked on a medium flame. After they turned a little brown, half a cup of vegetable stock was added. After that, Gordon Ramsay instructed Vanessa Kirby to prick the sausages with a fork. The reason was simple: it was for the butter dollops to get absorbed evenly inside the meat. The final step was preparing the mashed potatoes with enough cream and butter so they would turn soft and melt in the mouth. Pedro Pascal took on the task of mixing the potatoes with a spatula, creating a slightly lumpy mash. Once done, a generous scoop of potato mash was served on a plate, followed by the fried sausages on top. It was garnished with caramelised onion gravy and fried sage. And voila! Sausage and Smash was ready to be savoured. In a moment of jest, Vanessa Kirby revealed that she had recently learned in an interview that Pedro Pascal was a "bad cook." To this, Pascal gave a nervous smile and told her, "It's a terrible confession to make in front of Gordon Ramsay." Did you know that Vanessa Kirby was a baker? She admitted to making mince pies in the basement. "In the end, it became meditative," she shared. The candid conversation further revealed that actor Ebon Moss-Bachrach was the best cook, who would come on set with "epic" dishes and make coffee in the morning too. Here's how people reacted in the comments: A user wrote, "Pedro cutting those onions, I feel represented." Another one added, "Vanessa trying to get a hold of the situation, and Pedro getting giddy with the salt is killing me." Someone said, "The collab we didn't know we needed!!!!!" and we totally agree. "Pedro is so funny, he makes my day.," read a comment. "I needed these laughs! Loved this!" echoed a few. Some thought it was a "legendary crossover." Between playful banter, behind-the-scenes Marvel talk and a hearty British meal, this delicious cooking session served up the perfect mix of food and fandom.
Yahoo
30-01-2025
- Business
- Yahoo
Avian flu outbreaks continue to limit egg supply, drive up prices
ROANOKE, Va. (WFXR) — Avian influenza has plagued U.S.-based egg-laying farms since 2022, particularly during the winter. 'Avian flu does not care,' said host of WFXR's 'On the Farm,' George Noleff. 'It'll hit wherever it wants to hit. Hopefully, we can eventually mitigate the spread but right now, it doesn't look like that's happening.' The result is less eggs to go around and ultimately, higher egg prices. 'I don't see [prices] coming down for a while,' said Noleff. 'You've got too much shortage to bridge right now. You've got to wait for these other birds to come online and you've got people who still want to buy eggs, who still need eggs.' Virginia Tech agriculture professor Michael Persia says prices have typically peaked in January, fresh off the high demand for the holidays and the migration patterns of infected birds coming from South and Central America. The reason the virus is so critical is because of how quickly it can spread. If one bird is infected, the entire flock has to be killed. Bird flu has made eggs more expensive — does it also make them unsafe to eat? New chickens are hatched in their place, but it takes four-to-five months for them to reach egg-laying age. That puts supply behind demand, impacting grocery stores, restaurants, and ultimately the consumer. 'The cost of eggs has had a big effect on our bottom line,' said Garry Fleming, owner of the popular Scrambled restaurant in Roanoke. 'But unlike households, who can choose to buy fewer eggs, or none at all, we can't do that.' So far, Scrambled has held strong from raising prices, but eventually, that could have to change. 'So far, we have not increased our menu prices to reflect these higher costs, but at some point, we won't have any choice other than raising the prices of our egg dishes,' said Fleming. Grocery stores are facing the same decisions. The Roanoke Co+Op said they have not had to raise prices yet either, because they get most of their eggs from local suppliers. However, they are not convinced that they will be immune from the price hikes forever. 'Over time, I think what we'll see is probably demand on locally produced or smaller farms will go up,' said Roanoke Co+Op marketing director John Bryant. 'So I do expect that to change at some point.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
