Bacon and egg breakfast ramen

This breakfast is a twist on the classic morning start of bacon and eggs, and is perfect for the slightly cooler mornings.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Servings 2


  • Sesame oil we love Olivado
  • 1 spring onion
  • 1 clove garlic minced
  • 1 tsp minced ginger
  • 4 rashers streaky bacon thinly sliced (we love Hellers)
  • 2 packs Indo Mie Mi Goreng Instant Ramen
  • 2 eggs

To serve

  • Sriracha sesame seeds, sliced spring onion


  • In a pot, softened the onion, garlic and ginger over a medium heat with a drizzle of sesame oil. Once softened, add half of the bacon to the pot. Cook for 5 minutes or until the bacon has turned golden brown and crispy.
  • Add the required amount of water to cook the noodles to the pot and cook the ramen in the onion mixture, then add the liquid seasonings to the mixture.
  • Fry the remaining bacon and eggs to serve with the ramen.
  • To plate, divide the ramen and liquid amongst two bowls. Top with a fried egg, the crispy bacon, and any other desired toppings. Serve immediately.
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