Fried Eggs and Ramps

5.0(163)

The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.

by David Tanis

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Breakfast, Quick, Weeknight, Main Course

Servings

1 serving

Total time

10 min

Calories / serving

437 kcal

Ingredients (5)

serves

2 tablespoons olive oilolive-oil
12 ramps, trimmed but left whole
Salt and peppersalt-and-pepper
2 large eggsegg
Red pepper flakes, optionalred-pepper-flakes

Instructions (2 steps)

01Heat a cast iron skillet over medium heat and add the olive oil. When the oil is hot, add the ramps and season with salt and pepper.
02Push the ramps to the side and crack the eggs into the skillet. Season the eggs and cook sunny-side up for about 2 minutes. (Flip the eggs if you prefer them over easy.) Sprinkle with a pinch of red pepper flakes, if using, and serve immediately.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.