Fried Eggs and Ramps

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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 serving


  1. 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.
  2. 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.

10 minutes

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