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.