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Breakfast Ramen with Pancetta ’n Eggs

This is as easy at it can get – especially on a hung-over Sunday afternoonish breakfast set-up, when you’re craving something to comfort your bleeding soul. Cook the ramen al dente in plenty of salted water. In the meanwhile, brown the diced pancetta in a pan, whisk the eggs in a little bowl and season with salt, black crushed pepper, red chilli flakes. as well as sesame seeds. Wash and slice the scallions finely. Once the ramen noodles are cooked, drain ‚em, return into pot, add the eggs and pancetta, toss everything until well mixed and plate. Garnish with scallions and chilli flakes.


Bacon 'n Eggs revamped


for 2 Ramen Junkies

250g Ramen noodles

Healthy stuff:

2 eggs, bunch of scallion


200g diced pancetta

Saucy stuff:

2 TBS Roasted sesame oil


Salt, black crushed pepper, red chilli flakes, sesame seeds


Can be done blindfolded! Ready in 10-15