The other week I made the asparagus, morel and ramp quiche with a brown rice crust and as I was running out of it I thought that a simple scrambled egg version would also be nice. I knew that the ramps and morel mushrooms would be disappearing quickly and I wanted to enjoy them as much as I could before they were gone. Luckily last weekend I was able to find all of the ingredients at the farmers market and I have been enjoying scrambled eggs with wild leeks, asparagus and morel mushrooms for breakfasts this week. One of the things that I like about scrambled eggs is that you can add pretty much any flavours to them and the ramps and morel mushrooms certainly added a ton of flavour to these scrambled eggs. Another thing that I like about scrambled eggs is that they are really easy to make and they don’t take much time. You can easily have a hot fresh cooked breakfast on a workday morning if it is scrambled eggs.
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
ingredients
- 1 tablespoon oil
- 2 ramps (cleaned, trimmed and chopped)
- 8 asparagus spears (cleaned, trimmed and cut into 1/2 inch slices)
- 1 handful morel mushrooms (sliced)
- 4 eggs (lightly beaten)
- salt and pepper to taste
directions
- Heat the oil in a pan.
- Add the ramps and saute until fragrant, about 2 minutes.
- Add the asparagus and mushrooms and saute until the asparagus is tender, about 3-5 minutes.
- Add the eggs and stir the eggs until they are cooked, about 1-3 minutes.
- Season with salt and pepper.
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Lydia (The Perfect Pantry) says
This is the kind of dish I like to make for supper, with a green salad topped and some crusty bread. It looks delicious.
Chocolate Shavings says
That sounds like the perfect way to start the day!
Y says
What a luxurious plate of scrambled eggs! Love it!
Joanne says
Talk about seasonal cooking! This dish screams spring.
Bunny says
WOW fantastic breakfast Kevin, that’s some good eats!
Mary says
How gorgeous is that! Adopt me, please.
Bobby says
This looks delicious. Eggs and mushrooms are awesome, I love morels!
kitchenetta says
Mmmm. Looks splendid!
Dana says
That looks delicious! I am so bummed we don’t ramps here because I’m dying to try them.
pigpigscorner says
I would love some with rice! The scrambled eggs must be full of wonderful flavours.
Anncoo says
This looks so yummy!
Paula says
Ah, you had me at eggs! I love eggs and your scrambled version with veggies is wonderful!
Cheryl says
You are so creative, ramps and fiddleheads, I would never touch either 🙂
Ivy says
This is so creative and has all my favourite ingredients in it. Although we don’t have ramps in Greece I love leeks and I am sure I would love this as well.
Lisa says
This sounds great. I eat eggs often and would be sure to enjoy this dish. Mushrooms and asparagus go together nicely!
Jacqueline says
That looks great although I had to google ramps to find out what they were!
Phoo-D says
This is one of our favorite ways to enjoy morels. The eggs carry the mushroom flavor beautifully without overwhelming it. Lovely photo!
Jenn@slim-shoppin says
The farmer’s market opens next weekend in my town and I can’t wait to see if someone has ramps, I’ve heard so many recipes using them.
Your eggs look stupendous!
Chef Sônia Carlindo says
Olá, Kevin…
Adicionei seu blog na minha lista de mais visualizados.
Parabéns pelo blog, é muito bonito!
Um abraço.
Chef Sônia
Lo says
All the best of spring in one, quick breakfast. Can't beat that! Morels and asparagus were made for one another.
Anonymous says
Heavenly eggs! Ramps, asparagus and morels are a wonderful combination. Love this recipe!
Esi says
Wow! Talk about seasonal. This is a great way to have eggs.
Anonymous says
so many different ways to eat the combo of ramps, asparagus, and morel mushrooms! man, you are one creative guy!
Sara says
Yum! What a great way to use such wonderful ingredients.
Cakebrain says
ooh! lovely way to eat your eggs!
mariza says
hi there! love your blog, have already printed (with your permission, hopefully) some pages and placed them to a special folder in my kitchen, and cant wait to start cooking in my own very cute little kitchen!
you are such an inspiration!!!
http://www.marizz.wordpress.com
finsmom says
I can always count on you for great recipes and awesome pics!
Thanks for sharing!
Marta says
What I like about scrambled eggs is that you can have them for any meal of the day! And that they’re so nutritous and light! Well, I guess they’re as light as what you put in them, but this version looks like another lovely way of showcasing these short-season ingredients!
Thanks for the lamb tip as well! I couldn’t find “stewing lamb” but my butcher ended up cubing some shoulder for me.
Allen says
A perfect springtime dish – I love eating asparagus-mushroom omelets over rice.
Pam says
Now that’s my kind of breakfast!
Katie says
This looks AMAZING. My parents farm flourished with morels about a month ago, I wish I would have had this recipe then!
CharlesLiao says
mmm~ the ingredients sound great but i think the dish can be further enhanced by adding some more butter or olive oil before the eggs (maybe beaten eggs with some cream in advance) ~ and then shorten the cooking time for the eggs~ it should be taken away from the heat just halfway done……alright i just don’t like eggs that is completely done 😛 ~ hehe~ but thanx for all the great works on recipes
Pam says
That looks like a wonderful light breakfast, lunch, or dinner.
♥Rosie♥ says
This dish would be lovely for brunch on a lazy weekend! I’d serve chunks of lovely crusty bread along side.
The Duo Dishes says
It’s like a deconstructed omelette. Yum.
Anonymous says
Your eggs look and sound delicious. Unfortunately, I don’t think we get ramps down here.
Anonymous says
love the sound of this! I’m doing two egg dishes tomorrow for tasty Tuesday too. Tell me it’s our great minds thinking alike! 🙂
unconfidentialcook says
I adore morels, used to hunt for them…and always love trying a recipe that doesn’t include pasta and lots of cream/butter. Thanks.
Deborah says
I'm jealous of the morel recipes I've been seeing – I can never find them here!
Dragon says
I wish we had morels all year long here. This is one decadent scrambled egg. 🙂
ttfn300 says
bah, i'm totally wishing i had picked up those morels!! this sounds awesome 🙂
Crazy About Cakes says
Wow! That looks delicious. I will definitely have to give it a try. Glad I stumbled upon your blog! It is great.
Anonymous says
This looks perfect fro breakfasts!
Jeff says
Ramps I have given up on finding all together but the lack of morels makes me dead on the inside.
I love taking the small morels that I get that are not useful for frying or anything and tossing them with eggs and they add a great earthy flavor to the whole dish.
Nicely done!
Peter M says
Us Greeks often have omelets for dinner. This would be a good one!
Mary and Sean says
Hi Kevin,
I love how easily scrambled eggs come together too, and I would eat this any time of day…maybe even a satisfying late night dinner after a long day.
Thanks for stopping by my blog and checking out the kitkat drink. Another food question for you– have you ever made any recipes with Natto? I recently tried them and wondered how they could be spiced up!
Jackie @PhamFatale.com says
mmm morel mushrooms… it sounds so luxurious. This dish is like a upscale version of scrambled eggs. Well done!
Claudia says
Gorgeous recipe. Morels are fast diasappearing here. Limited supply this year. Everything you have is nothern-fresh (meaning in MN – I an get it at Farmer's Market) and wonderful. I will make this… as soon as the morels pop up.
Katie says
These would be my perfect eggs!
ChrysV says
I would really enjoy this! Love it!
Kevin says
Mary and Sean: I have just had nattou on rice. I really enjoy it with just the bit of soy sauce that the packages come with. Using nattou in recipes sounds like fun. I will have to look for some.
RedEarth says
Those eggs look overcooked.
Anonymous says
what are ramps?
Kevin says
Anonymous: Ramps are wild leeks that are available for a short time in the Spring. Here is the wiki page: http://en.wikipedia.org/wiki/Allium_tricoccum