Simple, aromatic, and most critical – flippin tasty! That’s how I would describe ramp baked eggs if you were to ask me. It’s a delicious start to the day that everyone should try.
So many food bloggers rave about ramps. To be honest, I had never heard of them until I started blogging. How bizarre is that?! I consider myself well-informed, a foodie, as one is called these days. Imagine my surprise that there was a delicate second cousin to the onion out there to be enjoyed, and I hadn’t experienced it as yet. I hate being ignorant where food is concerned, so I made that change today.
I would describe ramps as a hybrid of the scallion and garlic, but much more subtle in taste. They go so well with eggs, which was a welcome surprise. I expected ramps to have more punch to them and maybe overwhelm the eggs, but I was wrong, they work together perfectly.
It has just occurred to me that I should’ve provided pics of these wonderful ramps, but I can’t, I ate them!
Ramps have a short season, they are only available in the spring, so don’t waste time, and get some ramps pronto, and indulge in some ramp baked eggs just as I did.
- 8 oz ramps
- 1tsp olive oil
- 4 eggs
- 6 tbsp cream - split
- 1 cup parmesan (shredded) - split
- 2 6" skillets or 4 3" ramekins
- Medium/Large skillet
- Remove roots and damaged leaves from ramps then wash thoroughly but carefully.
- Thinly slice white parts of ramps, and slice the green leaves into approx. 2" pieces.
- Spray skillets or ramekins with cooking oil and set aside.
- Prepare eggs by cracking them and dropping them into small cup containers, don't break the yolks.
- Heat oil in skillet on high heat, then add ramps and sauté until the green leaves of the ramps become wilted.
- Remove ramps from heat and then divide equally into skillets. Spread the ramps around the perimeter of the skillets, leaving a hole in the center.
- Carefully drop two eggs into the center of each skillet.
- Pour 3 tbsp of cream on top of ramps.
- Sprinkle 1/2 cup of parmesan over ramps.
- Remove ramps from heat and then divide equally into ramekins.
- Add 1 1/2 tbsp of cream then sprinkle 1/4 cup of parmesan into each ramekin.
- Create a hole in the center of each ramekin, then carefully drop one egg into the center.
- Place skillets or ramekins on baking sheet and place in a preheated oven at 400.
- Bake for 15-20 mins.
- Once cooked, serve immediately.
- Add salt if required.