Soft-Scrambled Eggs with Ramps

Oh, ramp season. It came and went in a blink of an eye, a mere matter of weeks. Seeing ramps at our local farmers’ market is always one of the first signs of spring, and they are a must-buy on our shopping list until they disappear. If you’ve never had ramps, they are delicate, with broad green leaves and a scallion-like stalk and bulb. They taste like a cross between scallions and garlic, and we either ground them to make pesto or sauté into soft-scrambled eggs–which is our favorite breakfast on Sunday mornings at home. Since ramp season is over, just substitute three scallions and one large garlic clove to get that ramp flavor all year long!



8 ramps (or 3 scallions + 1 garlic clove)
6 eggs
1 oz goat cheese
Salt & pepper
Avocado, diced
Red chili flakes, optional


1. Chop the ramps, both stems and leaves. If using scallions, use both the white and green parts. Sauté in olive oil over medium heat until they become soft.

2. Crack the eggs into a bowl and beat thoroughly. Add eggs to the ramps and cook on very low heat, stirring constantly. Take eggs off the heat before they are fully done (less than 5 minutes total), stir in the goat cheese, and season well with salt and pepper.

3. Serve eggs with toast and diced avocado sprinkled with red chili flakes and salt.

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