I love noodles. I’ll eat them anytime of day, and this ramen dish, with its bacon and egg, seems like it would make a great breakfast.

Sadly, we didn’t get to have ramen for breakfast, but the next best thing is having it for dinner. This is a quick version, using a reinforced chicken broth and packaged noodles, but it’s still comforting and slurp-worthy.

The broth is a little bit smoky and meaty with the addition of bacon. It’s even better if you happen to have some homemade chicken stock on hand (I keep some in the freezer). It lends itself well to variation – add chiles for heat if you’d like, or ginger for a bit of spice.

And ohh, eggs in ramen. I’ve never been to Japan but I don’t think it’s traditional. But I like it. I prefer mine either poached or very softly cooked – my favorite ramen place in NYC (Ippudo) serves their ramen with an optional seasoned hard-cooked egg. It’s suboptimal, because when a soft yolk breaks and mixes in with the broth, it makes a silky, creamy environment for the noodles.

And then there’s the noodles. Buy good quality packaged noodles – I used Sapporo Ichiban Shio Ramen Japanese Style Noodles – and don’t overcook them. When they’re ready, they go in the bowl. The egg, which is partially cooked in the broth, goes on top, and then that’s topped with the broth. And don’t forget to slurp.

• Bacon & Egg Ramen (Food 52)