Remove roots from ramps, rinse, then cut off bulbs and then cut the leaves and stems in three parts.
Separate out bulbs, from stems and leaves and then set aside.
Whisk eggs thoroughly and set aside.
Heat butter in skillet on medium heat and just prior to completely melting add whisked eggs and scramble.
Once eggs are part cooked, add parmesan and carefully combine, then remove from heat and transfer to a warm bowl or plate.
Wipe skillet clean then return to medium heat and add oil.
Once oil is heated add ramp bulbs and sauté for 2 mins.
Then add ramp stems, and sauté for 1 min.
Then add ramp leaves, and sauté for 1 min, then remove from heat.
Toast slices of sourdough then assemble:
Place each slice of toast on plate, then add eggs and then top with ramps.
Drizzle with extra virgin olive oil and salt and serve immediately