(Serves 1)
Most ramp recipes are quite simple, for a couple of reasons. One is their unique flavor—a mix of garlic and onions, like a leek but with more POW! Also, ramp season is fleeting, lasting but a couple of weeks from the end of march to mid-April.
As such, there isn’t much time to revel in the flavors of ramps, and since those flavors are so robust, little else is needed to create delectable, savory dishes. Pasta and ramps are an annual treat, especially in many NYC eateries: just linguine and butter, maybe a dash of chili flake, a sprinkle of pecorino and fresh ramps. And that’s all that dish needs to be; it is delightful and memorable.
But I find ramps and eggs can be paired to render an equally simple and sublime dish. Eggs and ramps have perfect flavor affinities, making ramp quiches, frittatas, and omelets prized springtime meals.
This recipe is even simpler: scrambled eggs and ramps. Feel free to add other accompaniments, but remember, ramps are pungent on aroma, bold on flavor. If you’re new to ramps, keep this dish minimal. The flavors marry amazingly well, and the ramps—though merely a garnish here—will be the highlight of the meal.
INGREDIENTS
2 tablespoons sweet cream butter, unsalted
1 slice (about ¾” thick) of your favorite rustic, country bread
3 eggs, beaten
1 teaspoon high-quality sea salt, course or flaked
2 ramps with bulbs, chopped
Black pepper, freshly ground, to taste
PREPARATION
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Place bread in skillet, swirl around to sop up the melted butter, and toast until desired brownness. Meanwhile, beat 3 eggs with sea salt until the whites are just blended with the yolks.
Remove toast and plate; melt the other tablespoon of butter in the skillet, keeping the flame on medium. Add the ramps and sauté for about 30 seconds. The goal is to just soften the white bulbs, while keeping the greens “green.”
Pour in the beaten eggs and stir constantly with one hand while agitating the skillet with the other (like you would do when making a French omelet).
Once eggs just begin to set yet still glisten, scrape onto your toast. Sprinkle with freshly cracked pepper and dig in!