Cheddar Ramen Noodle Wedge with Fried Eggs Recipe

Preheat oven to 350 degrees F.

Cook bacon (in batches if necessary) in a 12-inch ovenproof nonstick skillet over medium heat turning until crisp about 8 minutes. Transfer bacon to paper towels to drain. Remove skillet from heat and pour off all but 1 tablespoon bacon fat.

Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook stirring occasionally until just tender about 3 minutes. Drain noodles in a colander and rinse under cold water.

Heat bacon fat in skillet over medium-high heat until shimmering. Add noodles spreading them evenly to cover bottom of skillet. Cook noodles pressing on them occasionally with a slotted spatula until underside is golden brown 3 to 6 minutes. Slide ramen cake onto a large plate invert a second plate over top then flip cake over (so cooked side is now on top). Add 1 tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat pressing it occasionally until underside is golden brown 3 to 5 minutes. Remove skillet from heat.

Sprinkle cheese evenly over ramen cake and transfer skillet to oven. Bake until cheese is melted 5 to 10 minutes. Slide ramen cake onto a cutting board and cut into 4 wedges.

Wipe out skillet. Heat butter and remaining 1/2 tablespoon oil in skillet over medium heat. Crack eggs into skillet and cook to desired doneness 2 to 3 minutes for runny yolks. Serve each ramen wedge with a fried egg and 2 slices bacon.