Buttered-Toast Ramen With Bacon And Eggs

• 1 1/2 sticks room temperature unsalted butter
• 6 slices soft white bread
• 12 cups Ramen Broth
• 1/2 pound slab bacon, cut into approximately 1 1/2- by 1/2- by 1/4-inch batons
• 2 teaspoons coarsely ground black pepper
• 8 large eggs
• 1 1/2 pounds fresh or frozen ramen noodles or thin fresh egg noodles
• 1/2 cup loosely packed scallion greens, thinly sliced
• 1/4 cup honey

1. Preheat the oven to 400F.
2. Rub the butter on both sides of the bread, and arrange the bread in one layer on a rimmed baking sheet, leaving any extra butter in pieces on the bread.
3. Bake, turning the pan and flipping the slices occasionally, until the bread has absorbed the butter and is crisp like toast and deep golden brown all over, about 15 minutes.
4. Meanwhile, bring the broth to a gentle simmer in a medium pot.
5. When the bread is ready, add the slices to the broth and increase the heat to bring it to a boil.
6. Turn off the heat and let the bread steep in the broth for 15 minutes.
7. Strain the broth through a sieve, stirring and smooshing the solids to get as much liquid as you can.
8. Pour the broth back into the pot and keep it hot while you finish the ramen.
9. The broth keeps for up to 2 hours; stir well before serving.

butter, white bread, ramen broth, bacon, ground black pepper, eggs, ramen noodles, scallion greens, honey

Taken from www.foodrepublic.com/recipes/buttered-toast-ramen-with-bacon-and-eggs/ (may not work)