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1
To prepare sauce: Heat a saucepan over medium-high heat and add chopped bacon.
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2
Saute until just before it gets crispy.
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3
Add shallots or onion to the bacon and stir to combine.
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4
Let shallots cook for 23 minutes in the bacon fat.
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5
Add olive oil, butter, and thyme to the pan.
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6
Once butter is melted, pour in milk.
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7
Add a generous grind of pepper, turn the heat down to low, and let simmer for a few minutes while you boil the ramen noodles.
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8
Add ramen noodles to boiling water and cook for about 3 minutes or until done.
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9
Drain and set aside.
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10
To poach eggs, crack each egg in their own bowl.
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11
Fill a small saucepan with water halfway.
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12
Bring water to a boil, and then reduce to a light simmer.
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13
Using a spoon, stir the water in a circular motion like a whirlpool.
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14
Drop one egg into the middle.
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15
Allow it to cook for 56 minutes until the white is fully set.
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16
Remove from the water using a slotted spoon.
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17
Repeat with remaining egg.
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18
Once eggs are done, you can put everything together.
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19
Dump the drained ramen noodles into the saucepan with the sauce.
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20
I like to use tongs to mix everything and ensure every last noodle is coated, with the bacon distributed throughout.
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21
Plate using the tongs and create a small dip in the middle to nestle the poached egg or else itll slide right off the top.
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22
Garnish with chives or green onions (or just anything green and fresh you have on hand).
