Fried Eggs and Ramps

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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.

Rating

Ingredients

  • 2tablespoons olive oil
  • 12ramps, trimmed but left whole
  • Salt and pepper
  • 2large eggs
  • Red pepper flakes, optional
Set base servings to enable scaling:

Directions

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 37 gramsCalories: 437Saturated Fat: 7 gramsUnsaturated Fat: 28 gramsSodium: 685 milligramsSugar: 4 gramsFiber: 5 gramsCarbohydrate: 14 gramsProtein: 16 grams

Source: https://cooking.nytimes.com/recipes/1014713-fried-eggs-and-ramps