Holy freaking flavor. I just put bacon and eggs in your ramen!
I don’t even know what else to say.
I’ve officially found my new favorite comfort food. The best part is how quickly this comes together—you won’t be spending hours like you might with mac and cheese or pot roast.
This delicious bowl takes about 30 minutes, maybe less. I need to make one right now because I can’t even talk about it without wanting another bite. It’s that good.
I was planning a leftover turkey ramen for Thanksgiving, but then I came across a bacon-and-egg ramen recipe and couldn’t move on until I tried it. Bacon and eggs, ramen for breakfast, a handful of spinach for balance—what more could you want?
Honestly, nothing else. I’m hoping Eddie will accept bacon-and-egg ramen for Friday night dinner… and for many Fridays after that.
I’ve been craving this every day—maybe because I’m shaking off a cold or because the weather keeps changing. Mostly it’s because it tastes fantastic: lots of flavor and texture in every bite.
The best part? This dish works any time of day. It leans into the breakfast-for-dinner vibe (which I love), but if you want it for breakfast, lunch, or a late-night snack—go for it.
LOOK AT THE CRISPY BACON THOUGH.
Bacon and Egg Ramen
2
40 minutes
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Ingredients
- 6 slices bacon, chopped
- 2 green onions, sliced into 1-inch pieces
- 1 piece 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—your choice
- for serving: furikake seasoning, soy sauce, toasted sesame oil, chili garlic paste or sriracha
Instructions
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Heat a skillet over medium-low heat and fry the bacon until crispy. Remove it from the pan and drain on paper towels.
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In a saucepan over medium-low heat, add a tablespoon of the reserved bacon grease. Add garlic, ginger, green onions and the lemongrass. Cook, stirring, for about 1 minute. Pour in the chicken stock, bring to a simmer, then cover and cook for 10 to 15 minutes to build flavor.
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Break the ramen block in half and place each half in a bowl. Top each with a handful of spinach and pour the hot broth over so it just covers the noodles. Let sit 2 to 3 minutes, then stir to separate the noodles. Add nori pieces and the eggs on top. Drizzle with soy sauce and toasted sesame oil, sprinkle furikake and sesame seeds, then add the crispy bacon. Taste and adjust seasoning as needed. Add chili garlic paste or sriracha if you like heat.
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To soft boil eggs: heat about 3 inches of water to a boil in a small saucepan, reduce to a gentle simmer, add eggs gently and cook 6 minutes. Transfer to an ice bath, cool completely, then peel.
Notes
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I appreciate you so much!
Quite possibly my dream meal.