INGREDIENTS
2 eggs
6 strips cooked bacon, chopped
2 breakfast sausage links
2 packs ramen noodles, without the seasoning
2 green onions, chopped
2 tbsp salted butter
2 tbsp flour
2 shallots, diced
2 cloves of garlic, minced
2 tbsp Tabañero hot sauce
1 ½ c chicken stock
DIRECTIONS
1 Melt butter in a medium high saucepan or pot. Cook diced shallots until they are soft and translucent. Add garlic and cook for another minute.
2 Add flour and stir until slightly browned. Add chicken stock, milk and stir until there are no more flour clumps. Simmer for about 15 minutes.
3 Add cheese in sections while stirring. Add hot sauce when all cheese has been incorporated and melted into broth. Season with salt and pepper, to taste.
5 minute egg
4 Bring a pot of water to a boil. Add eggs and boil for exactly 5 minutes. Take them out and de-shell. Set aside.
5 Cook noodles, making sure not to overcook. Set aside.
6 Using the breakfast sausage, make 4 small meatballs. Fry on a pan until they are browned on all sides. Set aside.
7 Assemble the bowl. Add noodles to the center. Pour in broth. Add green onions, half of the chopped bacon, half of the sausage meatballs, and 1 egg. Enjoy.
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