As the season chills down (and boy, did it chill down — it was sleeting at the farmers’ market on Saturday morning), one of my favorite soul-warming meals is breakfast for dinner.
Anything breakfast for dinner. Eggs, sausage, pancakes, bacon, waffles. If it’s meant to be on the breakfast table, it’s even better for dinner, is my philosophy.
But being a savory-over-sweet kind of girl, I have to say, I really dig eggs for dinner.
Remember the breakfast grilled cheese sandwich from this time last year?[omigosh was that a whole year ago?? Time, yo, slow the heck down, wontcha?] I called it a breakfast grilled cheese sandwich, but I actually made it for dinner.
So, it was a natural step to take my favorite twirly pasta — ramen! — and add bacon and eggs to it. And call it dinner.
Bacon and egg ramen noodles, plus some healthy veggies and no-so-healthy-but-oh-so-yummy cheese.
And to gild the lily, top it off with more eggs (hard-boiled, this time).
Twirly, savory, rich and creamy bacon and egg ramen noodle bowls are my new favorite breakfast-for-dinner dish. I hope you’ll like it, too!
- 4 slices thick cut bacon
- 4 eggs
- 3/4 cup half-and-half or light cream
- 1/2 cup chopped onions about 1/2 small sweet onion
- 2 cloves garlic minced
- 1/4 cup dry white wine
- pinch crushed red pepper
- 1 cup chicken stock
- 9 ounces ramen noodles 3 each 3 ounce packs, flavor packets discarded
- 1 small sweet red bell pepper diced
- 5 leaves kale chiffonade
- 1 cup shredded Asiago cheese
- 2 tablespoons chopped flat-leaf parsley or sweet basil
- 1 hard-cooked egg peeled and chopped, for garnish
- salt and freshly ground black pepper
In a large skillet, cook the bacon, starting from a cold pan over medium low, until crisp.
While the bacon cooks, whisk together the eggs and dairy. Set aside.
Remove the cooked bacon from the pan and place on paper towel. Drain off all but 1 tablespoon of bacon grease from the skillet, and return the skillet to the burner, increasing heat to medium.
Add the onions, garlic, and a big pinch of salt, and saute until softened (just a few minutes). Add the wine and crushed red pepper to the skillet and bring to an active simmer. Cook until most of the liquid has evaporated.
While the wine cooks off, in a large pot, add the chicken stock, plus enough water to cover the noodles, and bring to a boil. Add the ramen and cook according to package directions, without the flavor packets (do not drain).
Add the bell peppers and kale to the skillet with the onions and saute until the kale turns bright green (just a minute or two). Reduce heat to low.
Add the egg mixture to the skillet and cook until slightly thickened. Use tongs or a spider to transfer the ramen to the skillet in batches (don't worry about liquid caught in the noodles). Stir to coat the ramen with the egg mixture. Sprinkle most of the cheese (reserve some for garnish) over the noodles, and add 1/2 cup of the ramen cooking liquid. Stir until the cheese is melted. Add more pasta liquid as needed to create a slightly creamy (but not overly wet) mixture. Season with a big pinch of salt and pepper.
Crumble the bacon, and stir it, plus the parsley, into the ramen noodles.
To serve, divide between two big bowls, and garnish with the remaining cheese and the chopped eggs.
inspired by BHG