Buttered-Toast Ramen With Bacon And Eggs

1. 1

   Preheat the oven to 400F.

2. 2

   Rub the butter on both sides of the bread, and arrange the bread in one layer on a rimmed baking sheet, leaving any extra butter in pieces on the bread.

3. 3

   Bake, turning the pan and flipping the slices occasionally, until the bread has absorbed the butter and is crisp like toast and deep golden brown all over, about 15 minutes.

4. 4

   Meanwhile, bring the broth to a gentle simmer in a medium pot.

5. 5

   When the bread is ready, add the slices to the broth and increase the heat to bring it to a boil.

6. 6

   Turn off the heat and let the bread steep in the broth for 15 minutes.

7. 7

   Strain the broth through a sieve, stirring and smooshing the solids to get as much liquid as you can.

8. 8

   Pour the broth back into the pot and keep it hot while you finish the ramen.

9. 9

   The broth keeps for up to 2 hours; stir well before serving.

* Per serving · 4 servings · Values may vary.