Ramps and Eggs
Wild ramps sautéed until sweet and slightly caramelized, then scrambled with eggs for a pungent spring breakfast. It's one of the first fresh vegetables to appear after a long mountain winter.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 19
- carbs
- 6
- protein
- 15
- calories
- 260
Instructions
- 1
Cut the ramp bulbs away from their leafy greens. Roughly chop both parts.
- 2
Melt the bacon grease in a cast-iron skillet over medium heat.
- 3
Add the ramp bulbs to the skillet. Cook for 3 to 4 minutes until soft and lightly browned.
- 4
Add the chopped ramp greens. Cook for another minute until wilted.
- 5
Beat the eggs with salt and pepper in a bowl. Pour the mixture into the skillet.
- 6
Gently fold the eggs as they firm up. Cook until just set but still soft.
- 7
Serve right away while hot.
Chef's tips
Cut off the root ends and wash ramps well to remove dirt. Cook the white bulbs first before adding the delicate greens.
Storage
Best eaten fresh; leftover ramps can be refrigerated for up to 3 days.
Reheating
Reheat gently in a skillet over low heat to avoid overcooking the eggs.
Common mistakes to avoid
- •Not washing the ramps thoroughly, which leaves grit behind
- •Cooking the ramp greens too long, making them slimy and bitter
Serving suggestions
Cooked Ramps and Eggs?
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