Breakfast Ramen with Bacon and Egg [ 20 min ]
This breakfast ramen is not only a feast for the eyes but also a delight for the taste buds. The combination of crispy bacon and soft-boiled egg brings a perfect balance of textures, while the flavorful broth ties everything together harmoniously. This dish is ideal for those mornings when you crave something more substantial and rich in protein, ensuring you start your day with a hearty and satisfying meal. Enjoy this quick and delicious ramen prepared in just 20 minutes.
Ingrédients
- 2 packs packs of instant ramen (disregard the seasoning packets)
- 4 slices bacon, chopped
- 4 large eggs
- 4 cups chicken broth
- 2 cups baby spinach
- 1/2 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- Cook the bacon in a large saucepan over medium heat until crispy. Remove and drain on paper towels.
- In the same saucepan, add chicken broth and bring to a boil. Add soy sauce, sesame oil, and black pepper.
- Carefully lower the eggs into the boiling broth. Cook for 6 minutes for soft-boiled, 9 minutes for hard-boiled. Remove eggs and place in ice water to stop cooking.
- Add the ramen noodles to the broth and cook for 2-3 minutes until tender.
- During the last minute of cooking, add the baby spinach to the broth until wilted.
- Peel the eggs. Divide the ramen and broth between bowls and top with crispy bacon, green onions, and an egg cut in half.
Nutrition
Serving: 100gCalories: 480kcalCarbohydrates: 55gProtéines: 25gFat: 18gSucre: 3g
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