Bacon and Egg Ramen.
Holy freaking flavor. I just put bacon and eggs in your ramen!
I don’t even know what else to say.
I have officially found my new favorite comfort food. The best part about said comfort food is that this barely takes any time at all. YES. It doesn’t take as long as other fabulous comfort foods, things like mac and cheese or pot roast or whatever.
This is only going to take you about 30 minutes! Maybe less. I need to go make a bowl right now because I can’t even stand to talk about it without consuming it again. IT’S SO GOOD.
I was actually planning on making a leftover turkey ramen for closer to Thanksgiving. And as I was planning that, I came across food52’s bacon and egg ramen and mentally and emotionally could not make one other recipe until I got this one out of my system.
Bacon and eggs? Ramen for breakfast? A handful of spinach for health? Really don’t even know what else I want.
NOTHING. I want nothing else. I’m hoping Eddie is cool with bacon and egg ramen for Friday night dinner.
And for the rest of his life.
But really, I have just been craving this every single day. It’s probably due to the lingering symptoms of a cold and the fact that the weather keeps dipping all over the place, but really it’s because it taste fantastic. Lots of flavor and lots of texture.
Oh and let’s talk about the BEST part of this dish: it’s acceptable to eat at any time. Sure, it probably leans a little more towards the whole breakfast for dinner trend (which I’m the queen of, hello!), but if you want this for breakfast? HAVE IT.
LOOK AT THE CRISPY BACON THOUGH.
Bacon and Egg Ramen
- 6 slices bacon, chopped
- 2 green onions, sliced into 1-inch pieces
- 1 piece of lemongrass
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 6 cups low-sodium chicken stock
- 1 package of ramen (discard the flavor packet)
- 2 cups fresh spinach
- a few pieces of nori seaweed
- 2 to 4 eggs (poached, soft boiled, fried, whatever you’d like!)
- for serving: furikake seasoning, soy sauce, toasted sesame oil, chili garlic paste or sriracha
Heat a skillet over medium-low heat and fry the bacon until crispy. Remove it from the pan and place it on a paper towel to drain excess grease.
Heat a saucepan over medium-low heat and add a tablespoon of the bacon grease. Add the garlic, ginger, green onions and piece of lemon grass. Stir and cook for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cover. Cook for 10 to 15 minutes.
Break the ramen noodle block in half. Place each half in a bowl. Top it with a handful of fresh spinach. Pour the broth over top of each block so it just covers the noodles. Let the noodles sit for 2 to 3 minutes, then start to stir and move them apart. Add a few pieces of nori sheets to each bowl. Add the eggs over top. Drizzle with soy sauce and toasted sesame oil. Cover with sesame seeds and furikake. Add the crispy bacon. Taste and seasoned additionally if needed. I like LOTS of sesame oil on mine! Add chili garlic paste or sriracha if you like heat.
[To soft boil the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.]
[adapted from food52]
Did you make this recipe?
I appreciate you so much!
Quite possibly my dream meal.