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 with Ramps and Bacon
Fried eggs with a side of sauteed ramps and bacon make one really tasty way to enjoy a spring breakfast!
- 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
- Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan.
- Add the ramps and saute until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon.
- Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes.
- Serve the eggs with the bacon and sauteed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.