Fried Eggs and Ramps

By David Tanis

Fried Eggs and Ramps
Fred R. Conrad/The New York Times
Total Time
10 minutes
Rating
5(169)
Comments
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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.

Featured in: In the Ramp Debate, He’s a ‘Yea’

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Ingredients

Yield:1 serving
  • 2tablespoons olive oil
  • 12ramps, trimmed but left whole
  • Salt and pepper
  • 2large eggs
  • Red pepper flakes, optional
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

437 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 685 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

5 out of 5
169 user ratings
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Comments

Greg

I let the ramps cook for a minute before adding the eggs to make sure that they cooked enough.

Peter

No better way to get at depth of flavor in ramps than a simple preparation like this, with the egg yolks to add richness. For added ramp-iness, make a compound butter with some minced fresh ramp and melt a little over the egg.

Sue B

Served over fried potatoes, drizzle with a little cider vinegar for an authentic experience. Don't forget the bacon

Jacqueline

Surprisingly good - eggs really bring out the ramp flavor. I cooked the eggs and ramps on butter and let the ramps cook a bit longer - watch out not to burn them! I was worried 12 ramps is way too much for one person but I went with it and could have probably had even more - not too much at all!

Lynda

This was TERRIFIC! Two to three ramps each was perfect. The timing was correct. I used butter which really made the ramps delicious.

Elizabeth

Ramps can be hard to find and cannot be cultivated. They can only be found in the wild. Here in western Massachusetts people keep their ramp location guarded and secret like their morel mushroom location! If too many ramps are dug up the whole patch can disappear pretty quickly. When you dig up a ramp with its root, it's gone forever. Many people here only pick the leaves and leave the bulb to come back another year. The leaves are delicious and can be cooked and eaten just like the bulbs.

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