Ramen Bowl, Meet Brunch

By

Sean Kenniff
Antoinette Bruno
Eggs Benedict Ramen, Bacon, Parmesan, Truffle Oil, Frisée, Baby Arugula, and Wasabi Mayonnaise
Eggs Benedict Ramen, Bacon, Parmesan, Truffle Oil, Frisée, Baby Arugula, and Wasabi Mayonnaise

This is the dish that when a reluctant, bleary-eyed bruncher quickly scans the menu, it makes him bright-eyed and happy he made the schlep. At Snappy Ramen in Boston, Chef Youjii Iwakura is breathing new life into brunch with his addictive Eggs Benedict Ramen bowl. Rich and decadent like a cabonara, but with a thick, gelatinous Kumamoto-style broth (think emulsified pork fat and meat), Iwakura garnishes his ramen (sourced from Sun Noodle) with torched bacon, Parmesan, baby arugula, frisée, truffle oil, and a poached egg. “Eggs Benedict gets an English muffin. Well, ramen is made with flour, too. I was sure the flavors would come together nicely,” he says. “To me, this is Boston-style ramen.” No mimosa necessary.

 

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