Eggs, bacon, ramen and lots of butter: Make Dale Talde’s breakfast ramen

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By Vidya Rao

Want to make a splash at your next dinner party? Serve up a dish that not only showcases one of the hottest food trends right now (ramen), but also turns things upside down by adding a taste of a classic American breakfast at dinner time. Dale Talde, "Top Chef" alum and owner of Talde and Pork Slope in Brooklyn, walks us through making his mindblowingly delicious buttered toast breakfast ramen. The version that he makes at his restaurant needs a little too much elbow grease for the home cook; so here, as part of our "Imagine That in Your Kitchen" series, he shares an easier version you can make at home.

Dale Talde's easy at-home buttered toast breakfast ramen

Makes about 8 servings


  • 2 quarts chicken stock (store-bought is fine) 
  • 4 slices white pullman bread   
  • 1 1/4 cup butter (10 ounces)   
  • 8 slices thick-cut bacon, diced
  • 8 eggs
  • 32 ounces ramen noodles (dried or fresh; 4 ounces per serving)
  • Salt and pepper to taste


Pre-heat oven to 400 degrees. Melt butter in a saucepan. Spread bread slices on a baking sheet; it’s OK if they touch. Pour melted butter evenly over the bread. Place bread in oven and toast until golden brown. 

Place toasted bread in a pot, pour excess butter into the pot as well. Cover contents with chicken stock and bring to a simmer. Allow bread to break down. Meanwhile, cook bacon in pan to preferred doneness. Cook eggs for six minutes in boiling water. Reserve eggs and bacon.

Pour chicken stock and bread mixture into a blender, and mix until smooth. Pass mixture through strainer. Serve resulting broth with ramen noodles, bacon and egg. 

Need a little demo on poaching eggs? Dale has got you covered: