Fried Eggs and Ramps
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 12ramps, trimmed but left whole
- Salt and pepper
- 2large eggs
- Red pepper flakes, optional
Nutritional analysis per serving (1 servings)
437 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
I let the ramps cook for a minute before adding the eggs to make sure that they cooked enough.
No better way to get at depth of flavor in ramps than a simple preparation like this, with the egg yolks to add richness. For added ramp-iness, make a compound butter with some minced fresh ramp and melt a little over the egg.
Served over fried potatoes, drizzle with a little cider vinegar for an authentic experience. Don't forget the bacon
This was TERRIFIC! Two to three ramps each was perfect. The timing was correct. I used butter which really made the ramps delicious.
Ramps can be hard to find and cannot be cultivated. They can only be found in the wild. Here in western Massachusetts people keep their ramp location guarded and secret like their morel mushroom location! If too many ramps are dug up the whole patch can disappear pretty quickly. When you dig up a ramp with its root, it's gone forever. Many people here only pick the leaves and leave the bulb to come back another year. The leaves are delicious and can be cooked and eaten just like the bulbs.
Would substitute either leeks, green onions or chives for ramps. It takes a long time for a colony to establish itself - up to 20 years - and ramps are currently in danger of being overharvested. The USDA has classified ramps as of "special concern" in parts of the country.
Or one can just pick the leaves. Each ramp has two or three leaves and I usually pick some and leave some leaves behind. They are delicious and do not hurt the plant. I agree that a patch can disappear pretty quickly when over dug. I transplanted some ramps in a wooded area in my yard about 10-15 years ago. They always come back every year but it's only been in the past two years I have seen new baby ramps appear. Maybe when I am dead a buried there will be a nice established patch!