Gordon Ramsay's Perfect Breakfast Sandwich

4 eggs
2 Brioche or Bap buns
Goat cheese (at room temperature)
Cheddar cheese
2 rashers thick-cut bacon
1 shallot
2 spring onions
Crème fraîche
SIDS SALT & PEPPER to taste

Dice shallot and thinly sliced spring onions.
Cook bacon and shallots together for about six minutes until the bacon strips turn crispy and the shallots become translucent. Set them aside on a plate lined with paper towels.
While the bacon cooks, lightly toast the brioche buns.
Crack eggs into a cold nonstick saucepan, using a wooden spoon to stir and break up the yolks. Place the pot on low heat and added a few knobs of butter. Continuously stir the mixture for one minute.
Remove the saucepan from the heat while stirring the eggs for 30 seconds. Repeat this method (one minute on, 30 seconds off) until the eggs looked ready.
Add another knob of butter and put the eggs on the heat for the second time and continuously stir.
Ramsay believes that moving the saucepan on and off the heat helps prevent the eggs from overcooking, leaving you with a "custardy and silky texture".
Take the eggs on and off the heat 3 times total, then check whether they are ready by scooping up some of the eggs with a spoon to make sure they had height to them.
Add crème fraîche and spring onions, seasoning everything with SIDS SALT & PEPPER.
Spread goat cheese on the brioche buns then first layer of the bacon mixture on the bottom of each bun. Add a generous heap of scrambled eggs.
Sprinkle with more SIDS SALT & PEPPER on top of the eggs, then add the cheddar cheese.
Place the top buns on the scrambled eggs and enjoy.