How to Cook Breakfast, Lunch, and Dinner Like Gordon Ramsay and Richard Blais

Hungry for something more than your usual eggs and toast? Two top chefs, Gordon Ramsay and Richard Blais, can show you how to upgrade breakfast, lunch, and dinner using simple tips that make any meal feel like a treat. In their video, they showcase bold flavors and no-nonsense kitchen hacks for huevos rancheros, a California breakfast burrito, and two epic steak sandwiches. This post breaks down their methods with home cooks in mind — so you can eat like a chef any day of the week.

Simple Tricks to Level Up Your Breakfast

Gordon and Richard agree on one thing: breakfast matters. Eggs are the star in their morning recipes, but it’s the details that really count. Whether you love a classic French omelet, a soft scramble, or want to try something with a Mexican twist, knowing how to cook eggs well is a must.

Cooking Eggs Like a Pro

Every chef needs control when making eggs, and they offer some solid advice:

• Crack eggs on a flat surface instead of the rim of a bowl to stop bits of shell sneaking in.
• Soft scrambled eggs are rich and creamy when whisked until fluffy. Cook them gently in a nonstick pan for the best texture.
• French omelets deliver buttery, tender eggs with a smooth finish.
• For crispy eggs, let them brown gently for a flavorful edge that doesn’t taste greasy.

Going Beyond Basic Eggs: Mexican Breakfast Inspiration

Egg dishes don’t have to be boring. Ramsay and Blais bring classic Mexican flavors into the kitchen with huevos rancheros and a hearty breakfast burrito.

Huevos Rancheros Done Right

Huevos rancheros means “ranch eggs,” a dish that fuels you all morning. Here’s their approach:

• Start with flavorful protein: Gordon fries up smoky chorizo, which releases its oil and builds a base of deep flavor.
• Add vegetables: Zucchini, bell peppers, and perhaps a little onion go into the pan, soaking up the spicy sausage oil.
• Season it boldly: Use hot sauce, jalapeño, or paprika to dial up the heat.
• Beans for body: Black beans bring substance and earthiness, perfect when crisped on the pan for that extra crunch.
• Perfect tortillas: Flash them on a pan or grill to soften and “kiss” each side with a bit of char, making them flexible and even tastier.

Once the vegetables and beans are ready, Gordon finishes with a sprinkle of fresh cilantro and chopped tomato. He’s careful not to make it soupy, using only a few spoonfuls of tomato for brightness.

The California Breakfast Burrito

Richard takes a West Coast approach by building a burly California burrito:

• Cook bacon and potatoes together in a cast iron skillet for deep savory notes and crispy texture.
• Make fluffy scrambled eggs with plenty of air whisked in, cooked in their own pan for softness.
• Build a pico de gallo: Roughly chop onion, tomato, and a good squeeze of lime. Richard recommends cutting limes into thirds to get maximum juice.
• Dice avocado for topping: Score it in the shell, hit it with lime juice, then use a spoon for easy scooping and to prevent browning.
• Use pliable tortillas: Heat until soft and foldable. Overcooking makes them too crunchy to roll.

He piles everything in: eggs, potatoes, bacon, smoky sausage (as available), fresh cheese, pico de gallo, and avocado, then wraps it up for a breakfast you can eat on the go.

Pro Tips for Next Level Breakfast

• Don’t overstuff your burrito or it’ll fall apart.
• When seasoning, go heavier than you think on vegetables and eggs so flavors shine.
• For extra social media points, slice your burrito in half and stack the halves for that irresistible “cross-section” shot.

Taking Lunch to the Next Level: The Steak Sandwich Showdown

You haven’t had a sandwich until you’ve tried one like this. Gordon and Richard go head-to-head, turning two slices of bread and a steak into lunch worthy of a special occasion.

Gordon’s Next Level Steak Sandwich

He uses New York strip steak, a flavorful cut with plenty of fat. Here’s his play-by-play:

• Bring steak to room temp before cooking—this ensures even doneness.
• Flatten your steak: Roll it with a rolling pin and a bit of oil. This increases yield and builds a better crust.
• Season well: Press seasoning in as you roll.
• Sear hot and fast in cast iron for even caramelization.
• Render steak fat to fry onions: Gordon slices a white onion for its robust, sweet flavor, caramelizing it with a little brown sugar in the steak fat.
• Acidity for balance: Finish onions with aged balsamic vinegar, reducing to a sticky, sweet-sour jam.

For the bread, Gordon uses sourdough, toasting it in a pan with melting Swiss cheese. He adds horseradish cream to one slice and mustard to the other for heat and tang. Crisp watercress sits on top for freshness and peppery notes. The steak, sliced thin, rests atop the onions with a little extra seasoning and juice.

Richard’s Filet Mignon Sandwich with Homemade Aioli

Richard chooses filet mignon, a lean, tender cut. Since it lacks fat, he builds flavor with a barbecue-style spice blend of cumin, garlic, onion, paprika, and brown sugar. His process:

• Sear filet mignon in a hot pan for a crust, then finish in the oven or by basting with garlic and thyme.
• Let it rest, then slice. Always season the newly exposed sides.
• Mix aioli (garlic mayo) from scratch: Two egg yolks, mustard, fresh garlic, and oil whisked until creamy. The sauce brings needed moisture to the sandwich.
• Grill your bread: A crusty baguette or your favorite loaf works.
• Add texture and flavor: Rocket (arugula) for bite, aioli for richness, and a sprinkle of flaky salt.

His sandwich is served open-faced, topped with charred tomatoes blistered with a kitchen torch for even more flavor.

Shared Tips for Stepping Up Your Sandwich Game

• Toast cheese directly in the pan: This gives extra flavor and a golden crust.
• Always season meat after slicing: Expose more surface and infuse with flavor.
• Balance is key: Combine salty, tangy, fresh, and meaty elements so each bite hits the mark.

If you want to go extra, slice the sandwich in half for an impressive look and more manageable bites.

Final Touches and Kitchen Wisdom

Gordon and Richard don’t just talk recipes—they offer do-able, surprisingly simple chef tricks:

• Use leftovers like caramelized onions for days, topping everything from burgers to chicken.
• Don’t overthink your salsas: just chop, toss, and squeeze in citrus.
• The right cheese makes all the difference. If the traditional Mexican cotija isn’t available, feta or ricotta work just as well.
• A super-hot pan is your friend when it’s time to get that steak crust.

Presented together, these tips can be used across meals. Whether you’re in the mood for a late breakfast, looking for a quick lunch, or want a sandwich that can hold its own at dinner, you’ll start building flavor in every step, just like the chefs do on Next Level Kitchen.

Conclusion

You don’t need a fancy kitchen or hours of practice to make meals that feel special. With smart prep, bold seasoning, and a few pro moves, you can bring chef-level energy to breakfast, lunch, and dinner any day you please. Take inspiration from Gordon Ramsay and Richard Blais—whether it’s smoky huevos rancheros, a loaded California burrito, or a steak sandwich that tastes like it belongs in a bistro.

Want more recipes or details on these dishes? Find their full instructions, other tips, and plenty of inspiration on Gordon Ramsay’s YouTube channel, and don’t forget to subscribe for brand new episodes. Bring a little next level flavor to your own kitchen—your taste buds will thank you