Bacon and Egg Ramen

Bacon and Egg Ramen
Photo by Scott Phillips


  • 4 large eggs
  • 1 oz. baby spinach (1 lightly packed cup)
  • 8 oz. thick-sliced bacon, cut crosswise into ½-inch pieces
  • 2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)
  • 1 quart lower-salt chicken broth
  • 2 large cloves garlic, thinly sliced
  • 1 heaping Tbs. thinly sliced peeled fresh ginger
  • + 2 more ingredients
    • 2 Tbs. reduced-sodium soy sauce
    • 6 oz. ramen noodles (from 2 packages; discard flavor packs)

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat. Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Usin...

View full recipe at Fine Cooking


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