Ramen and Eggs Is the Easy, Savory Camp Breakfast You Never Knew You Needed
Noodles in the morning? Trust us on this one.
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Editor’s Note: Noodles, for breakfast? Take it from me: You’ll be glad you tried it. This simple dish comes together in a few minutes with just instant ramen, powdered eggs, green onions, and a small baggie of seasonings. It’s been a staple on my trips ever since I whipped it up for the first time on a trip with my now-wife in Montana’s Garnet Mountain fire lookout. It’s so good that you might find yourself eating it for dinner, too. Carnivores can crumble bacon, jerky, or the protein of their choice on it for a meatier bite, but it’s not essential. —Adam Roy
Makes 2 servings
1 pack instant ramen noodles (any flavor)
1/2 cup freeze-dried eggs
2 packets soy sauce
1/4 cup green onions, chopped and packed with a paper towel in a loosely closed snack bag
1/2 tsp red chili flakes
1 Tbsp oil or butter
IN CAMP Mix powdered eggs and 2⁄3 cup water until well blended. Heat oil or butter over a medium flame in a large, nonstick pot. Add eggs and scramble; set aside. Prepare ramen according to package directions. Divide noodles and broth between two bowls. Top with eggs, soy sauce, and red chili flakes, sprinkling green onions on top last.