
Bacon and Egg Breakfast Ramen

Ingredients
2 | Potatoes, cut into 1/2-inch cubes |
1 quart | Chicken Stock |
2 cups | Water |
1 tablespoon | Grated Ginger |
2 tablespoons | Soy Sauce |
2 tablespoons | Sriracha |
1 tablespoon | Rice Vinegar |
1 (16 oz) package | Bacon, cut into 1/2-inch strips |
1 | Small Onion, minced |
9 ounces | Ramen Noodles |
3 | Eggs |
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Directions
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Rinse potatoes and microwave for 6 minutes, stirring once half way through.
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Add stock to large pot and warm. Add water, ginger, soy, sriracha and vinegar and bring to a simmer.
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In large skillet, cook bacon until crispy. Remove from pan. Add 3 tablespoons of bacon fat to ramen broth. Add potatoes to remaining bacon fat and cook. When potatoes begin to brown and look crispy, add onion and cook about 2 minutes then remove from heat. Drain excess fat if needed.
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Boil water and cook ramen noodles according to package directions. Drain and divide noodles among 3 bowls.
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Fry eggs over easy until white is cooked and yolk is runny.
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Divide ramen broth into bowls over noodles. Top with potato and onion mixture, bacon and fried egg. Serve with spoons and chopsticks and additional sriracha if desired.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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Ratings and Reviews
More Bacon Recipes

5
Came out great!!