Best Breakfast Sandwich: Gordon Ramsay Vs Ina Garten Vs Martha Stewart

The recipe, which Stewart demonstrated on “Martha Stewart’s Cooking School,” only has four ingredients.

All you need is an English muffin, applewood-smoked bacon, an egg, and some fontina cheese.

The only prep I had to do was slice the fontina cheese. Then I just needed to cook my bacon, fry my eggs, and toast my English muffins.

Since Stewart cracks her eggs right in the bacon grease, you can cook both at the same time if you have a big enough pan. It’s very minimal clean-up, which is always a huge bonus!

I placed my crispy bacon on the bottom halves of my English muffins and slid the fried eggs on top.

Voila! Breakfast was already done.

Between the crispy bacon, the fried egg, and the toasted English muffin, Stewart’s favorite breakfast sandwich was far too dry for my taste.

The sandwich needed another texture to balance it out. Avocado slices or a creamier cheese would’ve helped, and some sauce could’ve gone a long way.

Stewart’s sandwich could be a quick and easy breakfast staple, but it needs a few tweaks.

Get the full recipe for Stewart’s favorite breakfast sandwich here.

Almost all of the ingredients in Garten’s bacon, egg, and cheddar sandwich are pantry staples. You need:

• Extra-large eggs
• Thick-cut applewood-smoked bacon
• Sharp white cheddar cheese
• English muffins
• Avocado
• Whole milk

Per Garten’s instructions, I microwaved the bowls with my egg mixture in 30-second intervals, stirring them each time before popping them back inside.

Garten recommends doing this until the eggs “are puffed and almost cooked through.”

I had never cooked eggs in the microwave before, so I was surprised to see how similar they looked to eggs cooked on the stove. They actually looked nice and fluffy!

But since I was making breakfast for the whole family, I still had to repeat the process for two more bowls, which was more time-consuming than I had expected.

I still couldn’t believe that the eggs had come out of the microwave, and they tasted deliciously creamy as well — especially with the cheddar cheese mixed in.

The thick-cut bacon was also the perfect choice for this sandwich. Its crispy texture contrasted nicely with the fluffy eggs and served as the perfect base with the avocado.

I do think Garten’s recipe could use just a bit more oomph. I recommend adding a bit more cheddar cheese — and some hot sauce if you like heat — to elevate the flavors even more.

Garten’s breakfast sandwich takes less than 15 minutes to make, which is a huge plus in the morning.

It’s also a creative way to get your egg fix when you only have access to a microwave. I wish I’d known about this dish during my dorm days.

Get the full recipe for Garten’s breakfast sandwich here.

Ramsay has some special ingredients to take his sandwich to the next level. To re-create his recipe, you’ll need:

• Eggs
• Brioche buns
• Goat cheese
• Cheddar cheese
• Thick-cut bacon
• Shallots
• Scallions
• Crème fraîche

Ramsay’s technique involves cracking your eggs into a cold nonstick saucepan, then repeatedly taking it on and off the heat while adding knobs of butter.

I placed my saucepan on low heat and continuously stirred the mixture for one minute, per Ramsay’s instructions. Then I took the saucepan off the heat while stirring my eggs for 30 seconds.

I repeated this method (one minute on, 30 seconds off) three times before my eggs looked ready. Ramsay believes moving the saucepan on and off the heat helps prevent the eggs from overcooking, leaving you with a “custardy and silky texture.”

I also sprinkled in the scallions and seasoned everything with salt and pepper.

I added the scrambled eggs on top of my bacon on the bottom half of my brioche buns and spread goat cheese on the top halves.

I then sprinkled some cheddar cheese on top of my eggs and got ready to dig in.

Ramsay’s legendary scrambled eggs were 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 — the fluffy texture paired perfectly with 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.”

When it comes to the breakfast sandwich showdown, Ramsay is my clear winner.

Get the full recipe for Ramsay’s breakfast sandwich here.