Learn how to make cheesy breakfast ramen with bacon, breakfast sausage, and the perfect soft-boiled egg.
Recipe created in partnership with Tabañero Hot Sauce, by the Canadian King of Breakfast, Josh Elkin.
6 strips cooked bacon, chopped
2 breakfast sausage links
2 packs ramen noodles, without the seasoning
2 green onions, chopped
2 tbsp salted butter
2 tbsp flour
2 shallots, diced
2 cloves of garlic, minced
2 tbsp Tabañero hot sauce
1 ½ c chicken stock
1 ½ c milk
2 c shredded cheddar cheese
Melt butter in a medium high saucepan or pot. Cook diced shallots until they are soft and translucent. Add garlic and cook for another minute.
Add flour and stir until slightly browned. Add chicken stock, milk and stir until there are no more flour clumps. Simmer for about 15 minutes.
Add cheese in sections while stirring. Add hot sauce when all cheese has been incorporated and melted into broth. Season with salt and pepper, to taste.
5 minute egg
Bring a pot of water to a boil. Add eggs and boil for exactly 5 minutes. Take them out and de-shell. Set aside.
Cook noodles, making sure not to overcook. Set aside.
Using the breakfast sausage, make 4 small meatballs. Fry on a pan until they are browned on all sides. Set aside.
Assemble the bowl. Add noodles to the center. Pour in broth. Add green onions, half of the chopped bacon, half of the sausage meatballs, and 1 egg. Enjoy.