Bacon and Egg Breakfast Ramen

Bacon and Egg Breakfast Ramen

Add a lil' yolk

1 serving


2 slices pepper bacon
1 cup low-sodium chicken broth
1 package Koyo Reduced Sodium Garlic Pepper Ramen
1 egg
1 green onion, thinly sliced
1 sheet toasted nori, cut into quarters
1 teaspoon toasted sesame oil


1. In a medium nonstick skillet over medium heat cook bacon, turning occasionally, until
crisp and browned. Transfer to a paper towel to drain.
2. In a medium saucepan bring chicken broth to a boil. Add ramen seasoning packet and
ramen noodles and cook covered, stirring occasionally, until tender, about 4 minutes.
Transfer ramen and broth to a bowl.
3. Pour off bacon grease from skillet, leaving only a thin film of oil behind. Place skillet
back over medium-low heat. Crack egg into skillet and let cook undisturbed until the
white is set but the yolk is still runny, about 5 minutes. Adjust heat if needed to cook egg
very slowly.
4. Top ramen with egg, bacon slices, green onion, and nori. Drizzle with sesame oil.