Breakfast Bacon & Egg Ramen

Morning comfort in a bowl, combining breakfast favorites with ramen for the ultimate brunch dish.

Ingredients

• 4 cups chicken broth (preferably low-sodium)
• 2 tablespoons unsalted butter
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 8 slices thick-cut bacon
• 1 tablespoon reserved bacon fat
• 4 portions dried ramen noodles (seasoning packets discarded)
• 4 large eggs, fried sunny-side up
• 2 green onions, thinly sliced
• Hot sauce, to taste
• Freshly ground black pepper
• 1 avocado, sliced
• 1/2 cup cooked breakfast sausage, crumbled (optional)
• 1/2 cup hash brown potatoes, cooked crisp (optional)
• 1/2 cup shredded cheddar cheese
• 2 tablespoons fresh chives, chopped

Preparation

1. Cook bacon in a skillet over medium heat until crispy. Set aside on paper towels and reserve 1 tablespoon of bacon fat.
2. In a pot, add reserved bacon fat, chicken broth, butter, maple syrup, and soy sauce. Bring to a simmer and cook 2–3 minutes. Taste and adjust seasoning as needed.
3. Bring a separate pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
4. In a nonstick pan, fry eggs sunny-side up until whites are just set but yolks are runny.
5. To assemble, divide noodles among bowls and ladle hot broth over them. Top each bowl with crispy bacon, a fried egg, green onions, and desired amount of hot sauce and black pepper.
6. Finish with toppings: avocado slices, crumbled sausage, crispy hash browns, shredded cheddar, fresh chives, and extra hot sauce if desired.