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.


Ramp Baked Eggs by Diverse Dinners

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.

Ramp Baked Eggs by Diverse Dinners

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.

Ramp Baked Eggs

A wonderfully aromatic spring-time breakfast
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2
Author: Viella


  • 8 oz ramps
  • 1 tsp olive oil
  • 4 eggs
  • 6 tbsp cream - split
  • 1 cup parmesan shredded - split

Equipment & Utensils

  • 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.

Using skillets

  • 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.

Using ramekins

  • 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.