If you’re limiting bacon and eggs to breakfast time, you’re missing out on a whole world of fast, easy dinners. Justin Chapple—author of the new cookbook Just Cook It! and host on the new Food Network app—shows us how it’s done with this breakfast-for-dinner ramen.
2 teaspoons white vinegar
2 large eggs
1 slice thick-cut bacon, cut into 1-inch pieces
Two 2-ounce packages chicken-flavored ramen, with their seasoning packets
⅓ large carrot, thinly sliced
1 baby bok choy, leaves torn and stems thinly sliced
2 radishes, thinly sliced lengthwise
2 scallions, thinly sliced
1. In a saucepan, bring 1 quart water and the vinegar to a bare simmer. Fill a bowl with ice and water to make an ice bath. One at a time, crack the eggs into a small bowl and very carefully slide them into the simmering water. Poach the eggs, undisturbed, until the whites are just firm but the yolks are runny, about 5 minutes. Using a slotted spoon, transfer the eggs to the water bath to stop the cooking.
2. Add the bacon and one of the ramen seasoning packets to the simmering water. Cook over medium to medium-low heat until the bacon is cooked through and the broth is flavorful, about 5 minutes.
3. Break the ramen noodles in half and add them to the saucepan. Simmer over medium-high heat, stirring occasionally, until the noodles are just softened, about 3 minutes.
4. Using tongs, transfer the noodles to two bowls. Top with the eggs, carrot and bok choy. Divide the bacon broth evenly between the bowls. Top the ramen with the radishes and scallions.