Ramp Fever: Scrambled Eggs with Ramps

What do you do with ramps? As little as possible.

The leafy wild leeks that inspire euphoria and rage at the Greenmarket in early spring each year are absolutely delicious but pretty mild. Throwing them in a stir fry with everything else in your fridge is a waste; the flavor of the ramps will get overpowered. No, lately I’ve been thinking that they need as little interference as possible.

Lately I’ve been chopping them up a bit and then scrambling them with eggs. This is great on toast but even better on a corn tortilla with a bit of hot sauce or salsa; the sweet ramps will steal the show. They’re also great in polenta, or tossed with pasta. Click through for the recipe.

Scrambled Eggs with Ramps

Serves 2 (but doubles, triples, quadruples quite easily)

Ramp season is fleeting, so I try to buy as many as possible. Ramp Butter is a great way to save them past their short season, and Ricotta Spread with Ramps is great too, but lately my favorite is to simply scramble them with eggs. This makes a killer breakfast taco, but it’s also great simply served with a crusty piece of toast.

4 large eggs
2 tbsp. milk (optional)
1 bunch ramps, about ¼ lb.
butter or olive oil

Thoroughly rinse the ramps. Trim the root ends and separate the leafy greens from the stems. Cut the stems into roughly 1″ pieces. Roughly chop the greens.

Beat the eggs with the milk if using and salt and pepper in a small bowl. Stir in the ramp leaves and set aside.

Heat the olive oil or butter in a skillet (preferably nonstick) over medium-high heat. When hot, add the ramp stems and cook, stirring, for about 30 seconds to a minute. Add the beaten eggs and turn the heat down to low, stirring occasionally until the eggs are just set.

That’s it–season with salt and peper to taste if necessary and serve with toast, or in a soft corn tortilla with a bit of hot sauce. Enjoy.