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Lunch in the Test Kitchen: Scrambled Eggs with Ramps

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I’ve had a good ramp run this spring. Cooler temperatures extended their growing season, and I’ve been cooking with them for the last month or so (grilled with asparagus was my favorite.) Today, I sadly used up the last bunch. A sautéed ramp and goat cheese spread from a dinner party inspired  this hearty, scrambled egg sandwich. Knife and fork required!

Scrambled Eggs with Ramps

1 teaspoon olive oil, plus more for drizzling

2 ramps, thinly sliced

2 large eggs, lightly whisked

coarse salt and freshly ground black pepper

1 tablespoon goat cheese

1 thick slice toasted whole wheat bread

Heat oil in a small skillet over medium heat. Add ramps and cook until fragrant, about 1 - 2 minutes. Pour eggs into pan and cook, stirring, until just set. Season with salt and pepper. Crumble with goat cheese and serve with olive oil drizzled toast.

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Comments (3)

  • This is the first time I have heard of ramps. They look delicoius. where are they grown?

  • I recently moved to West Virginia where I discovered that ramps, which I never heard of before either, are a local delicacy. Not sure exactly where one can buy them but apparentlly they are some kind of wild leek/ scallion type of thing.

  • Author Comment:

    Ramps are a North American vegetable growing wild up and down the Eastern seaboard - typically found in the woods. They are in season from late March to mid-May. I've had some success substituting scallions and thinly sliced garlic in recipes.
    The New York Times published an interesting article on ramp foraging this spring:
    http://www.nytimes.com/2011/04/20/dining/20forage.html?pagewanted=1&_r=1

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