Scrambled eggs with ramps | NY Food Journal

Scrambled Eggs with Ramps

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • eggs
  • 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.
  3. Meanwhile crack eggs in a bowl and beat vigorously until the eggs easily fall away from the fork when lifted. Add salt, pepper, and cayenne or red chili flakes to the bowl.
  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.