Name: Breakfast Sandwich Perfection: Gordon Ramsay’s Full English Twist
Uploaded: 2025-06-17T17:04:17.000Z
Duration: 10 min 51 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Oh, my Lord, get your ganaches around that.

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Welcome to Next Level Kitchen, where the mentors of Next Level Chef are determined to give you amazing tips, tricks and recipes to make your food at home taste even better.

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Now, come on, you know by now I love a challenge, so today I'm challenging myself to take a dish that in many ways I grew up with, it's something very British, and turn it into a delicious sandwich.

I'm taking the full English breakfast and turning it into the perfect breakfast sandwich.

I'm still not sure baked beans on a pizza.

But let's put it between two slices of bread and enjoy it.

OK, I've got my bacon, my sausages and my tomatoes.

I want some fat off that bacon, OK, so get the pan nice and hot.

I've got these nice little breakfast sausages.

And the best way to cook a sausage always is to give them some colour and, yeah, prick it with a fork.

That allows some of the fat to run out, but what it does do, it stops the skins from bursting and, more importantly, really does help cook those sausages beautifully, OK?

Now, once you've got the colour on them, turn them over and prick the other side as well.

Honestly, it really helps to keep the sausage incredibly moist.

Now, once you've got the colour on the sausages, keep that heat up nice and high and now we're going to start layering the bacon.

I've got some back bacon, streaky bacon, but it's been lightly smoked, so that's going to give a really nice smoky flavour to those sausages.

OK, and then from there... ..that fat will render really quickly.

A light seasoning of pepper on the sausages.

No salt, because it's cured, so it's already salty, OK?

And then from there, just a little touch of butter and put that into the pan.

That helps to brown the sausages even more.

Just don't go in too early with that butter, otherwise you'll end up boiling the bacon.

And look, come on, seriously, that is beautiful.

That is called a Le Creuset heart attack, right there.

Nothing wrong with these breakfast sandwiches.

Not every Sunday, but every other Sunday.

Now, once we've got the colour on the bacon, the sausages, in with the tomatoes.

And now you can start to see the way the tomatoes break down.

By literally prodding your tomatoes with a fork, it starts to break them down, and eventually what I want is a really nice sort of roasted tomato puree.

The bacon's getting nice and crispy, and the tomatoes are blistering beautifully.

All that white fat from the bacon has gone, and those tomatoes are starting to blister.

Now, once you've got the colour on the sausages, the tomatoes are starting to break down.

Literally, that whole skillet goes into the oven.

And now we're going to start the luxurious end of this breakfast sandwich.

I like these eggs to be sort of blistered, but crispy and delicious.

And then from there, get your eggs, crack on a flat surface, open them up, and into the pan.

That butter is melting and beautifully browning.

Also, just a little touch of chilli flakes.

That gives my sort of eggs just a little bit of heat on top.

And it's lovely, especially with the sausages and the sweet tomatoes.

And look, once you've got that butter foaming, OK, I've got these eggs frying.

And I want the eggs crispy, but look, just clockwise, just roll the pan round, and that foaming butter cooks the egg white beautifully.

Because everyone's worried about that sort of raw egg white close to those yolks, and when you roll them round like that, it sort of almost floods the centre of that egg with that foaming butter.

So it's quite an art in frying an egg perfectly.

I love the ends nice and crispy, I like all the white beautifully cooked, and the heat with those chilli flakes.

Now, this is where it goes up another level.

And then just a little spice of Worcestershire sauce.

And, honestly, they are eggs to die for on top.

And then from there, just turn the gas off, and the remaining heat in this pan will continue cooking those eggs.

The white's cooked, the yolk is cooked, the base of my egg is nice and crispy, but I've got this nice sriracha sort of chilli flake Worcestershire sauce pepperiness.

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Breakfast Sandwich Perfection: Gordon Ramsay’s Full English Twist

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