Ramen and Eggs Is the Easy, Savory Camp Breakfast You Never Knew You Needed

Editor’s Note: Noodles, for breakfast? Take it from me: You’ll be glad you tried it. This breakfast ramen from trail chef Jennifer Bowen 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.

Makes 2 servings

Ingredients

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.

Other Breakfast Ramen Ideas

No desire to tote powdered eggs? You have other options. Tossing in a small handful of shredded jerky can beef up (no pun intended) your instant noodles enough to make an easy and savory breakfast. Just toss it on top of the cooking noodles so it has time to steam and soften a bit. Other hikers swear by using the noodles for an instant pad Thai knockoff. But in my heart, I’m a dirtbag: On mornings where I know I need to get moving quickly, I just toss the noodle block and seasoning packet in a Nalgene or other screw-top water bottle, add water, shake, and leave it to cold soak while I pack up camp. By the time I’m ready to roll out, I have a portable meal I can spork into my mouth on the go. —Adam Roy