Gordon Ramsay Makes the Ultimate Smoky Mountains Breakfast | Scrambled

Right, breakfast in the Great Smoky Mountains. I've had an amazing week with one of the best chefs on the planet, William DeSant. He has the Marketplace Restaurant in Asheville, and it has been a journey and a half. But what I did find this week was some of the best ingredients anywhere, from the best pigs to the best mushrooms, crawfish, trout, you name it. So I'm gonna do a breakfast based on that experience that I've had this week, a Great Smoky Mountain breakfast with a twist. Beautiful chanterelle, look at the color of these. These aren't just any ingredients. These are mushrooms that are literally foraged from 10 meters away from here. Now, start off with the shallots, a little bit of garlic. Normally you put the garlic in whole and take it out, but with those mushrooms, the flavor is incredible. So caramelize the garlic, caramelize the shallots, and then get the water out of those mushrooms and get flavor on there. Set up your table. I've got what they call a biscuit, but that's gonna be my base for my eggs. What I'm gonna do there, turn that over and literally just put a little bit of mustard on there. And let that seep in. Season that with a little touch of chili flake in there. Now, bacon. Now this is beautiful, local bacon. Over to the stove. Touch, just a touch of oil. So bacon goes in. Look at that, so beautiful. Now, once that bacon fat starts to run out, I'm gonna put my biscuits in, okay? But I want some flavor first. This one's gonna be done, ready for the mushrooms. Garlic in, mushrooms in. Butter. So, in we go. Mushrooms, shallots, garlic, and butter. So, get that cooking beautifully. Look at that. The smell of those mushrooms is incredible. And that bacon, look at that. Get that in. That is so beautiful. Now, whilst we've got that bacon fat there, tilt the pan down so all the fat runs away and get your biscuits in. You can see what I'm gonna do now, I'm gonna mop up that amazing flavor with the mustard. Get that in. And that's gonna put a lovely flavor on that incredible biscuit. Mushrooms are getting lots of color. Now, look at those mushrooms. So beautiful, the colors. As they cook, it almost sort of bursts like a bright orange from the sunshine. Get that bacon fat running down into the biscuit. Get it really nice and crispy. Now for my eggs. With the eggs, I like to cook the eggs with a little bit of heat. Touch of olive oil in first. Then, get your butter in. Get that frothing. Ooh, get that frothing. It's so hot here. A little touch of chili seeds in there, okay? Turn my biscuit over. Oh my Lord, look at that. You can't buy that flavor. Look at that bacon. So beautiful. Eggs. Start cracking. Now, get the eggs in. Flat surface. In. And crack. And crack nicely. Beautiful. Take my biscuit out. I get set on my plate. Ready to roll. Beautiful. So beautiful. Now, a little trick with this bacon. A little deglaze with this. This is apple moonshine. And trust me, it's got a kick stronger than mule. That's gonna glaze the bacon. In she goes. Oh, man. Look at that. 50% alcohol. Look at that. Season the top of the eggs. Butter is doing its magic. Frothing over. Chili is giving a little bit of heat to the eggs. Beautiful. Get that blister. And look at that bacon now. Reduce that bacon all the way down till it absolutely evaporates. And now we start. The magical moment we start to assemble this. First off, get your eggs. And just open them up. Nicely. Lift that out with the chili. And just sit that on one side of your biscuit. Look at those mushrooms. I mean, the color is ridiculous. The smell is amazing. Get that bacon. It's gotten slightly crispy, but sort of caramelized. Give it a little bit of height so it gives a bit of beauty on the plate. Mm. And then finally, I've got some beautiful Smoky Mountain beans. And that's gonna just sit right at the very top. And when I said to you, it is a Smoky Mountains breakfast, trust me, that is a breakfast of champions. Because right now, with that in my hands, I feel as happy as a bear up a tree with his hands in a honeypot. Or, as the locals would say, happy as a pig in shed. Now, if you enjoyed that recipe, please click the link below. And if you missed Uncharted, then please watch it on catch up on Disney Plus.