Eggs are at the peak of their year-round best in the spring. It’s a great time to enjoy them with other seasonal spring things like ramps, or even asparagus and wild mushrooms when available. So plan a visit to the Market this weekend and scramble up a delectable breakfast or brunch with some fresh local ingredients.
Ramps in Fluffy Eggs
recipe by Southern cookbook author Sheri Castle (cousin of our BRFM Summer Market Manager)
- 4 large eggs
- 1 tablespoon ice water
- ¼ teaspoon salt, plus more to taste
- 4 ramps (bulbs and tender greens), finely chopped
- ½ cup fresh ricotta cheese
- Ground black pepper, to taste
- 4 pieces of buttered toast or split biscuits/muffins for serving
- Whisk the eggs in a medium bowl until the whites and yolks are blended. Add the water and salt and whisk vigorously until the long, ropey strands of egg white disappear.
- Melt the butter in a medium nonstick skillet over medium-low heat. Add the ramps and a pinch of salt and cook, stirring, until softened, about 5 minutes.
- Whisk the eggs again and add to the skillet. Reduce the heat to low and let the eggs sit until the edges start to firm up. Gently and slowly drag a heatproof spatula or wooden spoon back and forth across the bottom of the pan, making sure you have done the entire surface.
- When the eggs are barely set and still quite moist on top, remove the skillet from the heat, add the ricotta, and stir gently to incorporate. It’s fine if a few clumps of ricotta remain visible. The eggs will continue cooking as you stir.
- Sprinkle with salt and pepper to taste and serve at once over the toast/biscuit/muffin. Serves 2.
Variation: Ramps are often in season at the same time as the earliest spring asparagus and morels. If you ever encounter this fortunate confluence, cook a handful of diced asparagus and/or sliced morels along with the ramps before you add the eggs. Yum!
This basic recipe (minus the ramps) works perfectly for fabulously fluffy eggs to which you can add any number of delicious ingredients. Try bacon crumbles, diced ham, chopped green onions, chopped peppers, or any mushrooms. Herbs work beautifully as well. Chives, dill, parsley, chervil, or tarragon are quite lovely with eggs. Substitute a similar amount of any shredded cheese you like for the ricotta.