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Egg McNoodle
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Provided By:
Kemp Minifie

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    • Who needs toast or an English muffin when you've got blocks of ramen noodles that, when browned and then steamed in a skillet, make an excellent raft for melted cheese, a fried egg, and the final crown of bacon? Unlike bread or muffins, ramen noodles won't get moldy. Think of this as the perfect breakfast/brunch meal when you wake up after a late night of partying.

    Ingredients

    Serves:

    Directions

    Cook bacon in a 10-inch cast iron skillet or 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer to paper towels to drain. Pour off and reserve all but 1 tablespoon bacon fat.

    Add 2 blocks of ramen noodles, side by side, to skillet and cook over medium-high heat until undersides are golden 1 to 2 minutes. Turn over noodle cakes carefully and cook until undersides are golden, 1 to 2 minutes, adding additional bacon fat or vegetable oil as needed.

    Add 1/2 cup of water and steam noodles, covered, checking and adding more water 1/4 cup at a time if skillet is dry, until noodle cakes are tender, about 3 minutes. Remove lid and cook cakes until any remaining liquid is evaporated and cakes begin to brown and crisp, about 1 minute. Turn cakes over carefully and brown and crisp other side.

    Transfer each cake to a plate and drape a slice of cheese over each (heat of noodle cakes will melt cheese).

    Meanwhile, fry eggs in skillet, adding additional bacon fat or oil as needed, to desired doneness and transfer each egg with a spatula to a noodle cake. Serve topped with bacon slices.

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    1 Comment

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    g@shulvr.com

    While I have not tried this recipe, I wanted to share something. While living in Korea, a chop house served ramen to me with a beaten egg thrown in and it scrambles up in the broth in about 1 min. They added other veggies. Very traditional.

    August 14 2010 at 11:10 AM Report abuse rate up rate down Reply

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