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.
- 2 tablespoons olive oil
- 12 ramps, trimmed but left whole
- Salt and pepper
- 2 large eggs
- Red pepper flakes, optional
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (1 serving)
485 calories; 37 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 18 grams protein; 372 milligrams cholesterol; 191 milligrams sodium
- Heat 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.
- Push 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.