Ramps are finally here in fully bloom. The cross between garlic and onion with garlicky green leaves, bulbs, and stems always remind me that spring is here and fresh local produce is back in New York. Ramps are best served simply sautéed with good olive oil or butter, or with other spring vegetables and pasta in a light sauce.
Ramps are also fantastic with eggs. It’s as easy as following our simply sautéed recipe and then adding well beaten eggs, a hard cheese like sharp cheddar or gruyere, some cayenne or red chili flakes, and parsley if you have it.
Separate the bulbs from the leaves. Sauté the bulbs first in butter or olive oil while you coarsely chop the leaves. When the bulbs turn translucent, add the leaves. When they start to wilt, add well-beaten eggs and cheese and cook over low heat until the eggs are creamy but not dry.
Scrambled Eggs with Ramps
1 bunch ramps (about 3/4 pound)
1/2 cup grated sharp cheddar or gruyere
extra virgin olive oil or butter
pinch cayenne pepper or red chili flakes
1. Cut the roots off the ramps and discard. Wash the ramps thoroughly. Then separate the white bulbs from the leaves. Halve the bulbs and make 3 or 4 horizontal cuts on the stems and leaves.
2. In a non-stick pan over medium high heat, add the butter or olive oil. When the oil gets hot or the butter bubbles but doesn’t turn brown, add the white bulbs and sauté 2 minutes until the bulbs turn translucent. Then add the leaves and sauté another 2 minutes until the leaves wilt slightly.
4. Turn the heat down to low and add eggs and cheese. Cook slowly until small curds form, stirring frequently, and removing from heat occasionally to break up large chunks. Remove eggs promptly when they are a moment short of done, as they will continue to cook with their own heat after you remove them from the pan. Top with parsley and serve immediately.