Closet Cooking Logo

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

Blink and they're gone! It looks like ramp season is over here in Toronto which is unfortunate but I certainly did enjoy them over the three weeks that they were available. Last week I pick up a few bunches of them and I was enjoying them for breakfasts during the week. Sometimes the simplest things are the best and this and this breakfast consisting of fried eggs, sauted ramps and a bit of bacon was definitely one of my favourites. Well, I mean you really can't go wrong when you start out with a little bacon and then you cook everything else in the tasty bacon grease and then you finish things off with a runny egg yolk! I served this breakfast along with a side of fiddleheads in a honey dijon vinaigrette.

Fried Eggs, Sauteed Ramps and Bacon with a side of Fiddleheads in a Honey Dijon Dressing

Fried Eggs with Ramps and Bacon

Fried eggs with a side of sauteed ramps and bacon make one really tasty way to enjoy a spring breakfast!


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 4 slices of bacon, cut into small pieces
  • 8 ramps, aka wild leeks, trimmed and cleaned
  • 2 eggs
  • salt and pepper to taste
  • chili pepper flakes to taste
Directions
  1. Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan.
  2. Add the ramps and saute until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon.
  3. Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes.
  4. Serve the eggs with the bacon and sauteed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.

Similar Recipes:
Ramp Pesto Omelette with Asparagus and Goat Cheese
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Ramp Carbonara

11 comments:

Laurine said...

It super stupid as a recipe ... But it still look delish !

Velva said...

I have read and seen ramps in many recipes but, have never seen them growing wild. Love this recipe.

Velva

Kathy Mercure said...

Finally! I know what ramps are now! Thanks for sharing.

Food Glorious Food! said...

Ohhh look so simple and delectable! I wish I have some ramps for this recipe!

http://personalfoodjournal.blogspot.com/

alex said...

go honey dijon vinegrette!

The Short (dis)Order Cook said...

I always had trouble finding ramps and when Whole Paycheck started carrying them, I realized I didn't know what to do with them! I think I still seem them there, so I might just try this while I still can!

warmvanillasugar said...

This looks lovely for a sunday!

Pam said...

I am obsessed with eggs right now. Loving this dish and that perfect yolk.

Anonymous said...

Kevin - Any idea how readily available ramps/wild leeks are available in Canada? I'm in Montreal but not sure I've ever seen them in store. Any advice?

Andrea

Kevin said...

Andrea: Ramp season just ended here in Ontario but you might still be able to find them in Montreal. In Toronto, I have only ever seen them at farmers markets and not regular grocery stores.

Erich said...

So am I the only one who things this looks like sperm hovering around an egg? LOL. Having said that, it does look good. Love the blog so far.

Post a Comment