Gordon Ramsay’s Go-To Midnight Snack Is My New Favorite

My 75-year-old mother is from Hong Kong, the land of siu yeh (宵夜), or midnight snacking. It is not just part of the culture but a whole culture. 

She’s vacationing in New York City over the summer, and I’m in Seattle, so when I call her around nine in the evening, it’s close to midnight for her. On a recent call, she told me her sister was making her a midnight snack: red bean paste syrup mixed with hot milk. 

Having grown up in a culture that celebrates siu yeh, midnight snacks are a passion of mine, so much so that I’m considering writing a cookbook about them.

In my research about midnight snacks and the celebrities who embrace them, I discovered that Stanley Tucci and Andrew Zimmern find comfort in grilled toast late at night. Andrew loves grilled toast with anchovies and butter, while Stanley snacks on toast with banana and peanut butter.

My 10-year-old son Philip adores culinary legend Gordon Ramsay, whose late-night snack is also grilled toast.

In a rapid-fire interview with Bon Appétit, Gordon revealed that his midnight snack is baked beans over grilled sourdough bread. “Sourdough bread—grilled—baked beans on top, with a duck egg, covered with Parmesan and gratinated under the grill.”

While this snack may sound a little bougie for a home cook, it is surprisingly easy to replicate. My son and I turned it into a summer break activity and made it for lunch.

How To Make My Version of Gordon Ramsay’s Midnight Snack 

First, we lined a baking sheet with parchment paper and added four slices of buttered sourdough bread. If you don’t want to use butter, drizzle olive oil over the bread. Toast in a 375°F oven until golden brown.

Meanwhile, cook some baked beans. Philip and I used what we had in the pantry—Amy’s Organic Vegetarian Traditional Baked Beans—but you can use Bush’s baked beans or any brand you like. Heat the beans in a small saucepan over medium heat and mix in two teaspoons of Lao Gan Ma chili crisp to add heat and garlicky flavor. Gordon adds a spicy, garlicky kick to his baked beans by using “chili flakes, garlic, Tabasco sauce, hot sauce.”

Then, we fried chicken eggs since I’ve never been able to find fresh duck eggs at my local QFC or Fred Meyer. Sunny-side up, one egg per toast.

We spooned a generous, even layer of baked beans over two slices of toast. We topped the beans with a fried egg. Then, we sprinkled a generous layer of shredded Parmesan cheese on top.

We turned the broiler on high, placed the assembled toast on the baking sheet set on the topmost rack, and broiled until the cheese became crusty and crispy—or rather, “gratinated.”

Finally, we topped it with the other buttered toast to make a sandwich, and voilà.

Philip and I ate Gordon’s delicious grilled baked bean toast with our pinkies up. This dish is perfect for a midnight snack and will be our go-to whenever we have extra baked beans in the pantry. 

Tips To Make Gordon Ramsay’s Toast Even Better

• Usually, when you "gratinate" food like mac and cheese, you add something crunchy, like bread crumbs or panko. Mix a little panko with the Parmesan cheese for more crunch. Alternatively, use fried garlic or fried shallots, adding crunch and a more garlicky flavor.
• For extra warmth, add a pinch of smoked paprika or chili flakes to the Parmesan before broiling.
• After the toast comes out of the broiler, sprinkle it with minced herbs or scallions to add a pop of color.
• If you can find duck eggs, try using them instead of chicken eggs.

Gordon’s go-to midnight snack may sound hard to make, but once you start, you realize it’s a simple recipe. If my 10-year-old can do it, any home cook can! Gordon would be proud of our rendition, and I bet he would lick the plate clean.