Breakfast Ramen

4.8

(4)

2 Reviews

Bacon, egg, and cheese make their debut on noodles with this fast, easy, and super-satisfying breakfast ramen.

Jasmine Smith

Updated on May 16, 2024

Tested by

Craig Ruff

Active Time:

20 mins

Total Time:

20 mins

Servings:

Breakfast for dinner might be popular, but who says you can’t have dinner for breakfast too? In this one-pot satisfying meal, you still get your bacon, egg, and cheese but instead of toast, we use ramen noodles as a pantry-and budget-friendly base. As soon as the noodles are tender, drop in an egg and poach it in the warm broth. Not only will the egg soak up soy sauce-spiked broth, it will also coat the noodles as it breaks.

Frequently Asked Questions

Why do you throw away the ramen seasoning packet?

The ramen seasoning packet has a high amount of sodium and varies in flavor, some of which don’t go well with the bacon, egg, and cheese. Since we just want the noodles, we opt for discarding the seasoning packet and using broth, soy sauce, and chili crisp to flavor the noodles instead.
Can you eat ramen for breakfast?

Just like you can eat pancakes for dinner, you can also eat ramen noodles for breakfast. There are no rules as to what time of the day foods can be eaten!

Notes from the Food & Wine Test Kitchen

Be extremely quick when adding the egg to the saucepan. This recipe relies on the residual heat from the broth to poach the egg so you don’t want your liquid to cool before adding the egg.

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Ingredients

1 teaspoon canola oil
1 thick-cut bacon slice, cut crosswise into 1/4-inch thick strips
2 small scallions, thinly sliced on an angle, whites and greens divided
1 1/2 cups low sodium chicken broth
2 teaspoons lower-sodium soy sauce
1 (3-ounce) package instant ramen noodles (seasoning packet discarded)
1 large egg
1 (1-ounce) American cheese slice
1 teaspoon spicy chile crisp

Directions

Heat oil in a small saucepan over low heat. Add bacon and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a plate lined with a paper towel, reserving bacon drippings in the saucepan.
Add the scallion whites to the drippings in the saucepan and cook over low heat, stirring constantly, until softened, about 1 minute.
Add chicken broth and soy sauce; bring to a boil over medium-high. Add the noodles and cook until noodles soften and separate, about 2 minutes. Crack egg into a small bowl.
Remove the saucepan from the heat. Using the back of a spoon, push the noodles to one side of the pot. Carefully add egg to the broth. Cover and let sit until the egg whites are set and the yolk is still runny, 3 to 4 minutes. Using a slotted spoon, gently transfer the egg to a small bowl.
Using tongs or chopsticks, carefully transfer ramen to a serving bowl, reserving broth. Immediately top with cheese then top with the poached egg. Drizzle chile crisp and top with cooked bacon and remaining scallion greens. Serve with desired amount of broth.

Breakfast Ramen

Frequently Asked Questions

Notes from the Food & Wine Test Kitchen

Ingredients

Directions

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