We Decree That Breakfast Ramen Is The Best Hangover Food Ever
I wake up most Saturday mornings craving a BEC - whether I'm out late taking a fireball shot I'll later regret or, more likely, at home in my slippers the night before. During the week I'm perfectly happy with overnight oats, but I tell myself that I deserve cheesy carbs on the weekend. A bodega fried egg with American cheese on a roll used to satisfy my craving … until I discovered breakfast ramen.
The breakfast ramen from Ivan Orkin's Slurp Shop in New York City is a total game-changer. (Orkin is kind of a big deal in the world of noodles and has a big following in New York and Japan.) But unless you're down to make a scallion omelet, find Taylor ham and figure out how to concoct a velvety cheese sauce with dashi (a fish stock used as the base for miso soup) and cheddar, it's too complicated to replicate it at home. So I created my own version.
The concept is simple: Make a carbonara with cheddar cheese and ramen noodles. Carbonara couldn't be easier. Just cook some bacon, boil noodles, whisk together eggs and cheese then combine everything. My one tip is to turn off the burner before adding the sauce to the noodles. If the pan is too hot, the egg will scramble (which wouldn't be the worst thing in the world considering we're talking breakfast).
Now go and replenish your Top Ramen supply so you can make this on even the roughest of mornings. BEC ramen > BEC on a roll.
Get the recipe.
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