Every now and again I come across a recipe that completely blows me away. Case in point: Cravings. Christine is a writer/food blogger with a talent in food photography as well. I'm always left inspired after visiting her work, but when I came across her ramen breakfast toast on Beautiful Cuisines on Instagram, I had to re-create it! I've never tried making ramen 'toast' and was extremely curious how this recipe would pan out, let alone how it would taste together with all the different flavors. And oh boy, let me just say - they invented #foodgasm specifically for this toast.
First the latest food trend was all about rice buns, and now ramen toast. And I can understand why. All you need is some salt and eggs to coat the cooked ramen before frying it in a pan (individually) with a little bit of vegetable oil. It was not that difficult to make, though I will say that if you're not that confident at boiling eggs, just be sure to make extra for back-up. To get that nice, soft runny egg, time it at 6.5 minutes. But like I said, it depends on a lot of factors so just put a couple more eggs in for good measure. You'll be good to go!
Breakfast Ramen Toast
Recipe by: What Do You Crave
2 packets instant ramen
Vegetable oil for frying
1 cup diced tomato
1 small jalapeno, minced
¼ cup diced red onion
1-2 Tbsp. sweet soy sauce*
1 tsp. fresh grated ginger
Chili flakes, optional
Make the Ramen “Toast”
Cook ramen noodles according to package instructions. Drain and rinse with cool water for about 15 seconds.
Whisk together two eggs with a little salt and carefully mix in noodles.
Divide noodles evenly into 4 ramekins or bowls. Use plastic wrap to press noodles into bottom of the bowls and help hold shape.
Refrigerate for at least 30 minutes.
Make the Soft-boiled Eggs
Bring a pot of water to a rolling boil then reduce to a gentle simmer.
Carefully add in 2 eggs, one at a time, with a slotted spoon.
Cook for about 6.5 minutes for a soft, runny yolk and set white. Use a timer!
This takes practice to get right and sometimes you may find you need to adjust your cooking time to get it just right. I would recommend cooking a few extra eggs at different increments just to test it out.
Remove eggs with spoon and place into an ice bath to stop cooping process. Carefully peel and set aside until ready to use.
Prep your Toppings
Combine tomato, onion, jalapeno, ginger, and juice from half a lime in a bowl.
Add in 1 Tbsp. of sweet soy sauce and taste test before adding more. Not all soy sauce is created equal, some are saltier than others.
Mix to combine and set aside.
Slice avocado however you see fit and use the other half of the lime to prevent it from turning brown.
Cook “Toast” and Assemble
In a large non-stick pan heat a thin layer of vegetable oil over medium heat.
Carefully plop noodle “toast” out into pan. I’d do one at a time.
Cook for about 3 minutes on each side or until lightly crisp and golden.
Top each toast with nori, ¼ of the avocado slices, ¼ cup pico de gallo, and ½ of a soft boiled egg.
Serve with chili flakes or Sriracha and enjoy!
In the recipe there's a delightful homemade pico de gallo (I always manage to sting my fingers after chopping up jalapeños ha ha) with a nice heat to it. Adding thin layers of avocado brings a creamy buttery sensation to the mix. And the seaweed combined with the soft boiled egg? It's tastes a lot like regular ramen noodle soup, but without all the slurping and with varied textures. For more spiciness, add Sriracha sauce and red pepper chili flakes. I totally loved making this dish! And it's not just for breakfast, you can have this for lunch and dinner too!
I can't wait to do my own twist on the ramen breakfast toast. There's so many ways to make it! You could use kimchi, sausage, radish, and other breakfast-like toppings. So glad I was able to work with a recipe first that not only was had me try something new, but more especially, discovering new tastes in flavors. Thanks again, Christine for such an awesome recipe! I could have waited and done my own creation on this idea, but this one was too good not to share! To see more of Christine and her overall super star-ness, go check out Cravings now!