Equipment
Ingredients
Main
- 30 ml olive oil
- 12 ramps, trimmed, left whole
- 1 g salt
- ½ g black pepper
- 2 eggs
- ½ g red pepper flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 459 kcal
- Protein
- 14 g
- Carbohydrates
- 13 g
- Fat
- 40 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 536 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 372 mg
- Potassium
- 330 mg
- Calcium
- 87 mg
- Iron
- 2.3 mg
- Magnesium
- 26 mg
- Phosphorus
- 235 mg
- Zinc
- 1.5 mg
- Vitamin A
- 171 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 5.5 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.50 mg
- Niacin
- 0.3 mg
- Folate
- 70 mcg
- Water
- 183 g
Sources: USDA FoodData Central
Method
Place the cast iron skillet over medium heat and pour in the olive oil.
Add the ramps to the hot oil and season with salt and pepper.
Push the ramps to one side of the pan and crack the eggs into the cleared space.
Fry the eggs for 2 minutes at 175°C (350°F) until the whites are set but the yolks are still liquid.
Dust the dish with red pepper flakes and serve immediately.
Chef's Notes
- Source fresh, firm ramps. Look for bright green leaves and crisp white bulbs. Trim away any wilted or bruised parts.
- Don't overcrowd the pan when sautéing the ramps. This will ensure they get nicely caramelized rather than steaming.
- For perfectly sunny-side-up eggs, use a non-stick or well-seasoned cast iron skillet. Covering the pan briefly towards the end of cooking can help set the egg whites without overcooking the yolk.
- Adjust the heat as needed. If the ramps start to brown too quickly, reduce the heat slightly. If the eggs aren't setting, increase it.
Storage
Troubleshooting
Eggs stick to the pan
Cause: The skillet was not sufficiently preheated or there was not enough oil.
Fix: Use a thin metal spatula to gently pry the eggs from the surface.
Prevention: Wait for the oil to shimmer before adding the ramps or eggs.
Cultural Context
Ramps, also known as wild leeks, are a highly prized foraged ingredient in Appalachian cuisine and other parts of eastern North America. Their arrival signals the true beginning of spring, and they are traditionally celebrated in seasonal dishes like this one, often enjoyed simply to highlight their unique, pungent flavor.
