Sweetcorn, egg and bacon brunch udon
- Lulu Grimes
Save recipe
Serves 1
Easy
Prep: 5 mins
Cook: 10 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Udon noodles are given a thoroughly brunchy upgrade with crisp bacon, a jammy boiled egg, fried mushrooms and sweetcorn. Swap in a fried or poached egg if you prefer
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Baked mushroom, potato and cheese hash with eggs
A star rating of 0 out of 5.0 ratings
Bacon and egg crumpet melts
A star rating of 0 out of 5.0 ratings
Chorizo brunch eggs
A star rating of 0 out of 5.0 ratings
Try this sweetcorn, egg and bacon brunch udon recipe, then discover marinated tofu with udon noodles and greens, ginger chicken noodle salad and kimchi noodles. Next try more brunch recipes.
Sweetcorn, egg and bacon brunch udon recipe
Ingredients
Nutrition
-
1 egg
-
small pack udon noodles
-
½ tsp oil
-
2 rashers streaky bacon
-
1 large or 2-3 small oyster mushrooms
-
1½ tbsp instant noodle broth
e.g. Clearspring tsuyu
-
5 tbsp frozen or tinned sweetcorn
-
1 spring onion
finely shredded
-
dried chilli flakes or shichimi togarashi
to serve
Nutrition: per serving
- kcal568
- fat18.6g
- saturates5.6g
- carbs63.6g
- sugars19g
- fibre9.8g
- protein31.6g
- salt5.6g
Ad
Method
-
step 1
Bring a pan of water to the boil and cook the egg for 6 mins, cool until warm and then peel. Meanwhile cook the noodles following pack instructions and drain. Put the oil in a frying pan, then fry the bacon on both sides until crisp, then put to one side. Fry the mushrooms in the bacon fat until nicely browned.
-
step 2
Bring 300ml of water to a simmer and add the broth and sweetcorn. Put the noodles in a bowl and pour in the broth and sweetcorn. Cut the egg in half and add it to the bowl along with the spring onion, bacon (cut it up if you like) and mushrooms. Finish with chilli flakes or shichimi togarashi, if you like.
Discover more ways with sweetcorn.
Authors
Lulu GrimesManaging editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue