The cooking demo was part of Ramsay's YouTube show "Scrambled," which follows him traveling all over the world to make different egg dishes.

Ramsay showed Zedd his special technique for making scrambled eggs, as well as the ingredients he thinks are essential for a great breakfast sandwich.

I've been on the hunt for the best breakfast sandwich recipe. So, after watching Ramsay and Zedd's cooking demo, I decided to make the dish at home.

Unlike Martha Stewart's simple breakfast sandwich — which includes just your basic bacon, egg, and cheese — Ramsay's dish has quite a few ingredients.

To make his breakfast sandwich, you'll need:

EggsBrioche bunsGoat cheese, at room temperatureCheddar cheeseThick-cut baconShallotsSpring onionsCrème fraîche

One thing to note about Ramsay's recipe: The measurements on his site looked way off for just two sandwiches (12 eggs for two people!?) and didn't seem to match what I saw him use in the cooking demo. I cut most of the measurements by at least half and used four eggs total for two sandwiches.

Per Ramsay's instructions, I diced my shallot and thinly sliced my spring onions.

For my modified recipe, I used just one shallot and two spring onions.

I cut the bacon crosswise into thin strips, just as Ramsay did in his video with Zedd.

I added some olive oil to a pan and placed it on medium heat, throwing in the shallots and bacon.

I cooked them for about six minutes, waiting until the bacon strips had turned crispy and the shallots became translucent. I then set them aside on a plate lined with paper towels.

Ramsay recommends only lightly toasting the buns for his breakfast sandwich, so I followed suit.

First, I cracked my eggs into a cold nonstick saucepan, using a wooden spoon to stir and break up the yolks.

I continuously stirred the mixture for one minute, per Ramsay's instructions.

I repeated this method (one minute on, 30 seconds off) until my eggs looked ready. I added another knob of butter when I put my eggs on the heat for the second time, as Ramsay recommends in his recipe, and continuously stirred.

Ramsay believes that moving the saucepan on and off the heat helps prevent the eggs from overcooking, leaving you with a texture that's both silky and custardy.

I took my eggs on and off the heat three times total, then followed Ramsay's tip to check whether they were ready by scooping up some of the eggs with a spoon to make sure they had height to them.

Ramsay adds a dollop of crème fraîche to his scrambled eggs — he says it helps stop the cooking process.

Per Ramsay's recipe, I spread the goat cheese on the top buns.

The "MasterChef" star told Zedd during their cooking demo that the goat cheese gave the sandwich a "tartness that lifts it up."

"The bacon bits underneath, that's the surprise there," Ramsay told Zedd as they built their sandwiches.

I could already tell that the scrambled eggs were far creamier than any I had ever made. The excitement for Ramsay's sandwich was building.

My breakfast sandwiches were ready!

From the creamy eggs spilling out of the sides to the bright bursts of color from the cheddar cheese and spring onions, Ramsay's breakfast sandwich looked extremely appetizing.

But did his fancy technique and extra ingredients make a big difference in taste? I took my first bite, and the answer was obvious.

There's a reason Ramsay's scrambled eggs are famous, and this sandwich proved to me that they 100% deserve the hype. They're so silky 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 each bite a nice crunch, and I love that Ramsay uses a brioche bun instead of an English muffin — it's so fluffy, and it's a great vehicle for 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."

Ramsay's breakfast sandwich is a slam dunk. I know I'll be making it for years to come.