Ode to a bodega breakfast: bacon and jammy egg with coffee muffin foam and ramen paratha

Glaze half the bacon in fruit cup juice and put it in the oven.

Soak the toasted blueberry muffin in the coffee.

Take the bacon out; once cooled, taste both halves and chop into bacon bits.

Gently warm reserved coffee with gelatin until just melted (if it feels hot it has gone too far), blend the coffee-soaked muffin to a gentle vortex and add the gelatin.

Charge in the siphon, shake to distribute the gas, and charge once more for the foam.

Blitz the ramen into a flour, add flour and the beef seasoning packet, and make a dough; rest it.

Cut the dough into portions and roll each as thin as possible.

Spread with softened butter, sprinkle with beef seasoning and a pinch of flour, bring in both sides and coil it up, then smush and roll out again for flaky layers.

Serve the bacon and warm jammy egg under the coffee muffin foam with the ramen paratha for dunking.