I am about to change your life. Seriously.
Okay, maybe not so seriously. But trying ramps a few weeks ago WAS a life-changing experience for me, and it could be for you too.
Now, you are probably thinking to yourself: 1) what in the world is a ramp? and 2) why is it life-changing?
Ramps are garlicky-spring onions that bring a garlicky punch that mellows as you cook it. If you like garlic and onions, you will LOVE ramps.
Now, for the sad part...ramps are typically only available late March through June. Also, it's very rare to find them at the grocery store. You'll be better off looking for them at your farmer's market.
This poached egg recipe below is my favorite way to make ramps. It showcases the ramp flavor beautifully, and though the finished product looks pretty impressive, it only takes about 15 minutes to make.
Serve this poached egg and ramp recipe for brunch or turn it into your next Meatless Monday dinner.
Why is this recipe part of my back to basics series? Even though ramps aren't necessarily a basic ingredient, poached eggs should definitely be in your repertoire.
Enjoy!
Poached Eggs with Ramps
Inspired by Bon Appétit Magazine
1 pound ramps
1/2 stick (1/4 cup) unsalted butter
Kosher salt
Freshly ground black pepper
4 slices country style bread
4 slices country style bread
4 poached eggs (recipe below)
2 tablespoons olive oil
Flaky sea salt (like Maldon)
Rinse the ramps really well in cold water. Cut dark-green leaves from ramps and slice into 1" thick sections. Trim off the end of the bulbs. Slice the rest of the bulbs and stems into 1/4" thick sections.
Heat butter in a medium skillet over medium heat. Add the bulbs and stems, then seasons with salt and pepper. Cook, stirring often, until the bulbs and stems soften (about 5-8 minutes). Then add in the leaves and continue cooking for approximately 3 minutes, until the leaves soften.
Toast bread, then brush with olive oil. Top each piece of toast with ramps and then a poached egg. Drizzle with olive oil, and then top with a sprinkle of flaky sea salt.
Heat butter in a medium skillet over medium heat. Add the bulbs and stems, then seasons with salt and pepper. Cook, stirring often, until the bulbs and stems soften (about 5-8 minutes). Then add in the leaves and continue cooking for approximately 3 minutes, until the leaves soften.
Toast bread, then brush with olive oil. Top each piece of toast with ramps and then a poached egg. Drizzle with olive oil, and then top with a sprinkle of flaky sea salt.
Poached Eggs
1 tablespoon distilled white vinegar
4 large eggs
Bring 2" of water to a boil in a large saucepan. Reduce heat so water is at a gentle simmer, then add the vinegar.
Crack an egg into a small bowl. Gently slide the egg into the simmering water.
Repeat with remaining eggs, waiting until the whites are opaque before adding the next egg (you should wait approximately 30 seconds between eggs).
Poach for about 3 minutes--the whites will be set, but the yolks will still be runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
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