Name: 完美早餐三明治戈登-拉姆塞的全英式扭曲三明治 (Breakfast Sandwich Perfection: Gordon Ramsay’s Full English Twist)
Uploaded: 2025-06-17T17:04:37.000Z
Duration: 10 min 51 s

Oh, my Lord, get your ganaches around that.

哦，上帝啊，快把你的甘蔗汁塗在上面吧。

程度副詞

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.

歡迎來到下一關卡廚房，下一關卡大廚的導師們決心在這裡為您傳授絕妙的技巧、竅門和食譜，讓您在家制作的食物更加美味。

反身代名詞

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.

來吧，你們現在知道我喜歡挑戰了吧，所以今天我要挑戰一下自己，把一道在很多方面都伴隨著我成長的菜餚（這是一道非常英式的菜餚）做成美味的三明治。

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

我要把全套英式早餐變成完美的早餐三明治。

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

我還是不確定披薩上是否有烤豆。

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

不過，我們還是把它夾在兩片面包中間享用吧。

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

好了，我有燻肉、香腸和西紅柿了。

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

我想從培根上弄點油脂，好的，把鍋燒熱。

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.

烹飪香腸的最佳方法就是給香腸上色，然後用叉子扎一下。

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?

這樣可以讓一些油脂流出，但這樣做的目的是防止香腸皮爆裂，更重要的是，這樣做確實有助於把香腸烤得更香，好嗎？

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

上色後，把它們翻過來，在另一面也扎一下。

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

老實說，這確實有助於保持香腸的溼潤。

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.

香腸上色後，保持高溫，現在我們開始分層醃製培根。

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.

我準備了一些燻肉，五花燻肉，但都是經過輕微熏製的，所以會給香腸帶來非常好的煙燻風味。

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

好的，然後從那裡...脂肪就會很快分解

A light seasoning of pepper on the sausages.

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

不放鹽，因為它是醃製的，所以已經很鹹了，好嗎？

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

然後再加入少許黃油，放入鍋中。

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.

只是黃油不要放得太早，否則會把培根煮熟。

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

你看，拜託，說真的，太美了。

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

這就是所謂的 Le Creuset 心臟病。

Nothing wrong with these breakfast sandwiches.

這些早餐三明治沒有任何問題。

Not every Sunday, but every other Sunday.

不是每個星期天，而是每隔一個星期天。

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

培根和香腸上色後，放入番茄。

同樣，只要用叉子扎一下就可以了。

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

現在你可以看到番茄的分解方式了。

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.

用叉子戳番茄，番茄就會開始碎裂，最後就成了美味的烤番茄泥。

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

培根變得又香又脆，西紅柿也泡得非常漂亮。

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

培根上的白色脂肪都不見了，西紅柿也開始起泡。

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

香腸上色後，番茄就開始分解了。

Literally, that whole skillet goes into the oven.

從字面上看，整個平底鍋都放進了烤箱。

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

現在，我們要開始這個早餐三明治的豪華部分了。

我要以前所未有的方式煎雞蛋。

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

我喜歡這些雞蛋有點起泡，但酥脆可口。

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

然後，把雞蛋打在平整的表面上，打開，放入鍋中。

從此，一個美好的賽季開始了。

That butter is melting and beautifully browning.

黃油正在融化，變成漂亮的棕色。

Also, just a little touch of chilli flakes.

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

這樣，我做的雞蛋就有了一點熱度。

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

尤其是配上香腸和甜番茄，真是美味極了。

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

聽著，一旦黃油起泡，我就可以煎雞蛋了。

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

我想讓雞蛋酥脆，但你看，順時針方向，把平底鍋滾一圈，起泡的黃油就能把蛋白煮得很香。

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.

因為每個人都會擔心生蛋白會靠近蛋黃，而當你把它們捲成這樣時，雞蛋中心就會被起泡的黃油淹沒。

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

是以，如何完美地煎蛋是一門藝術。

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

我喜歡末端又香又脆，我喜歡所有的白肉都煮得很美，還有辣椒片的熱量。

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.

而且，老實說，它們上面的雞蛋真是美味極了。

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

然後把煤氣關掉，鍋裡的餘熱就會繼續煮雞蛋。

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.

蛋清熟了，蛋黃也熟了，蛋底又香又脆，還帶著辣椒片喼汁的胡椒味。

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完美早餐三明治戈登-拉姆塞的全英式扭曲三明治 (Breakfast Sandwich Perfection: Gordon Ramsay’s Full English Twist)

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