I made Aarón Sánchez's scrambled eggs with salsa, and it was a fun spin on Gordon Ramsay's iconic recipe

Though Ramsay is perhaps the chef that's most well known for his legendary scrambled eggs recipe, Sánchez gave Insider a recipe that helps to kick them up a notch.

"They do this a lot in Mexico," Sánchez said. "I was just in Tlaxcala this weekend, and I got served this dish which was really interesting. It was actually cooked eggs in salsa verde."

"You'd basically make a tomatillo-based salsa with cilantro, chili serrano, onion, garlic, and all that, and have this fresh salsa," he said.

Though he didn't provide an exact recipe over the phone, Sánchez does have a recipe for roasted tomatillo salsa published on the website for "Kelly and Ryan," so I used that as my guide.

The recipe called for fresh tomatillos, fresh serrano peppers, garlic, white onion, cilantro, olive oil, kosher salt, and black pepper.

Step No. 1 was broiling my sliced onions, garlic clove, serrano pepper, and de-shelled tomatillos.

Be careful when using your broiler. I would recommend standing close by and keeping an eye on your veggies as they're blistering under the top-down heat.

Mine started to smoke a bit so I had to keep turning the pan and rotating the food until it was finished.

Sánchez's recipe says to let the broiled ingredients come to room temperature, so I let them rest on the pan until they were cool enough to handle.

In the meantime, I focused on prepping the eggs.

The chef told me he makes his scrambled eggs similarly to the way Ramsay makes his — which I've tried before.

Both chefs crack their eggs directly into a deep pan or pot, add a "knob" of butter, and stir constantly, balancing the heat by removing and replacing the pan in around 30-second intervals until they're done.

"The only real difference is that his are a little lighter than mine, and I never put creme fraîche in mine," he said. "That's the French food influence in him."

You can use a blender, a hand-held emulsion blender, or any other method that will give you a fully-combined container of herby, green freshness.

"I'm like Gordon with that," Sánchez told me in reference to his scrambled-egg method. "I don't pre-whisk my eggs. Gordon likes to put all his eggs in, and you don't season until the end because it makes it gray. So I've always done that."

I used a small spatula to whisk my eggs over low heat. This technique requires you to move the pan on and off the heat so that they cook as slow as possible, creating this fluffy, silky, luxurious texture.

After about three times on and off the heat, my eggs were almost finished. This was the point at which Sánchez recommended adding in the salsa.

Eggs continue to cook when you remove them from a heat source because they hold onto some of that heat themselves. So even though you may be plating them just a minute before you typically would, remember that they still have a little bit more to go.

After tasting it myself, I saw the benefits of allowing the cold, fresh salsa to mingle with the still-hot eggs. It provided a contrast in texture and a punch of flavor that I completely appreciated.

The freshness was a breath of fresh air from the rich, velvety eggs, and I didn't feel like I was missing the crème fraîche that Ramsay includes in his egg recipe.

To me, there was something that felt more luxurious about having eggs in salsa rather than salsa on eggs. I loved that I was able to scoop up the components and eat it in the same style as a thick soup — though it wasn't the same consistency as soup by any means.

On Sánchez's recommendation, I think it would have been even more wonderful served with a soft tortilla that could be used for scooping.

Reflecting on the beauty of this dish, Sánchez said: "A lot of people don't think about cooking eggs and floating them in sauce, you know what I mean?"