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Thursday, May 5, 2011

Scrambled Eggs with Ramps and Goat Cheese














Ramps are a spring delicacy. They are a wild member of the onion family, reminiscent of scallions but with broad, flat leaves and purple stems. Ramps taste like onions and also like garlic, and their unique flavor can complement all sorts of savory dishes.

As you would with scallions, trim away the roots and eat everything else: green, white and purple parts. Also like scallions, ramps can be eaten raw or cooked. Try adding them to:
Ramps are in season for only a short time, and the time is now. Find them at your local farmer's market. (I recently picked some up at the Union Square Greenmarket.) 

Scrambled Eggs with Ramps and Goat Cheese

GLUTEN-FREE

1 tbsp extra virgin olive oil, first cold pressing
2 ramps, thinly sliced, greens separated from white and purple parts
4 eggs
2 tbsp organic whole milk or water
Sea salt
Ground peppercorn
1 tbsp chopped fresh leafy herbs like oregano, basil or parsley
1/3 cup crumbled goat cheese

Warm the olive oil in a medium skillet over medium-low heat.
Add the white and purple parts of the ramps to the skillet and cook until soft.

Meanwhile, whisk together the eggs, milk or water, and a pinch each of sea salt and ground peppercorn.

Once the ramps are soft, sprinkle them with a small amount of sea salt. Add the green parts of the ramps and cook for 1 or 2 more minutes, until the white parts start to brown and the green parts wilt.

Pour in the egg mixture and continue cooking, stirring occasionally with a rubber scraper. Once the eggs are nearly scrambled, add most of the fresh herbs (reserving some for garnish) and continue cooking until done.

Stir in half of the crumbled goat cheese, then transfer the mixture to a serving dish and top with the remaining goat cheese and herbs. Serve immediately.

Serves 2.

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