Bacon & Eggs with a twist
How good are bacon and eggs! I’ve got a bit of a quirky take on the traditional, lets say a much healthier option, something you could still have as brunch, or if you prefer for lunch and dinner, that’s also an option too!
This is a meal I have over a couple of days, the flavours of the broth just keep infusing with flavour, and I love that we have a fresh batch to eat straight away, and then I reserve the other half for a couple of days later.
Bacon & Egg Ramen
Serves 4
Ingredients:
1 TBS sesame oil
1 TBS coconut oil
4 strips of pork belly/ if you prefer buy the pre cooked ( if pork is not your thing, sub in for some shredded BBQ chicken )
1/2 C onion, diced
2 cloves garlic, crushed
1 TBS chilli flakes
4 cups Nutra Organics Ramen Broth or chicken stock
2 TBS tamari/soy sauce
1 TBS apple cider vinegar
1 TBS grated ginger
1 TBS tomato paste
Pinch of salt & pepper
2 zucchinis, spiralised (noodle subs) to create Zoodles
4 eggs, soft boiled
To serve:
Shallots, sliced
Chilli flakes
Method:
If you’re cooking your own pork strips, preheat your oven to a a HIGH heat, around 250°, oil the strips and heavily salt. Place in oven until cooked. Keep an eye on them, as the heat is so high you find it will smoke quite a bit. Alternately if you’re using pre cooked, heat the two oils in a large soup pot over medium heat. Heat and warm through or until crispy.
2. Remove the pork, then add the onions, garlic & chilli flakes and cook on a low heat for around 4 mins.
3. Add the chick broth/stock, tamari/soy sauce, apple cider vinegar, ginger and tomato paste and bring to a simmer. Simmer for around 8 mins, then add a pinch of S&P to taste.
4. Just before serving, divide the zoodles among bowls, top each with 1 cup of broth and 1 soft boiled egg. Sprinkle with your shallots and chilli flakes.
This is such a great recipe, especially now that we are approaching the cooler weather.
Hope you all enjoy as much as we do.
xxx