Treat your mother to cheesy scrambled eggs and ramp toast this Sunday.
It’s ramps season again, and a perfect treat for your mother on Mother’s Day. Sautéed ramps on top of cheesy scrambled eggs, cradled by slices of toasted sourdough bread.
Ramps are in season from the end of April to the beginning of June, just a short period of time. I describe ramps as a hybrid of the scallion and garlic, but far more subtle in taste. In my previous post, where I included a recipe using ramps – ramp baked eggs, I recognized that it would’ve been smart to provide a picture of what ramps look like, for those of you who have never clapped eyes on a ramp. So here it is – da da!
Aren’t they gorgeous?
All you need to do to include ramps in a recipe is to trim the roots, wash and chop. All of ramp, from the bulb to the leaves can be eaten, and should be eaten.
This is a yummy, quick and easy recipe, that will not stress you out when preparing brunch. You can prepare your freshly squeezed juice or mimosas, fruit, yogurt, whatever you desire. Then create your cheesy scrambled eggs with ramp toast.
You may have noticed that my toast doesn’t appear very toasted. This is due to the fact that I finished off a par-baked sourdough bâtard in the oven just before I started this recipe, which gave me a very crusty loaf. I didn’t want a crazy crunchy base for my toast, so instead of placing slices in a toaster, I simply placed them in the warm oven for a few minutes.
You will enjoy this cheesy scrambled eggs and ramp toast recipe if you are a lover of ramps.
If you have never tasted ramps before, then I implore you to give them a try, and this easy recipe will be a great introduction.
Enjoy!
Cheesy Scrambled Eggs and Ramp Toast
Ingredients
- 2 bunches ramps approx. 4 oz each
- 6 large eggs
- 2 tbsp unsalted butter
- 3 tbsp parmesan cheese grated
- 2 tsp olive of grapeseed oil
- 6 slices of sourdough bread
- Sprinkle extra virgin olive oil
- Kosher or sea salt
Equipment & Utensils
- Whisk
- Medium skillet
Instructions
- Remove roots from ramps, rinse, then cut off bulbs and then cut the leaves and stems in three parts.
- Separate out bulbs, from stems and leaves and then set aside.
- Whisk eggs thoroughly and set aside.
- Heat butter in skillet on medium heat and just prior to completely melting add whisked eggs and scramble.
- Once eggs are part cooked, add parmesan and carefully combine, then remove from heat and transfer to a warm bowl or plate.
- Wipe skillet clean then return to medium heat and add oil.
- Once oil is heated add ramp bulbs and sauté for 2 mins.
- Then add ramp stems, and sauté for 1 min.
- Then add ramp leaves, and sauté for 1 min, then remove from heat.
- Toast slices of sourdough then assemble:
- Place each slice of toast on plate, then add eggs and then top with ramps.
- Drizzle with extra virgin olive oil and salt and serve immediately
