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Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms

[heart_this] · May 31, 2009 · 54 Comments

Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms

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

Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms

Cook Time: 13 minutes Total Time: 13 minutes Servings: 2
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
  1. Heat the oil in a pan.
  2. Add the ramps and saute until fragrant, about 2 minutes.
  3. Add the asparagus and mushrooms and saute until the asparagus is tender, about 3-5 minutes.
  4. Add the eggs and stir the eggs until they are cooked, about 1-3 minutes.
  5. Season with salt and pepper.
Similar Recipes:
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Garlic Scape Pesto Scrambled Eggs with Asparagus and Mushrooms
Scrambled Eggs with Sundried Tomato and Parmigiano Reggiano
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
Morel Mushroom and Asparagus Eggs Benedict

Breakfast, Egg, Food, Gluten-free, Low-carb, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Lydia (The Perfect Pantry) says

    May 31, 2009 at 12:15 pm

    This is the kind of dish I like to make for supper, with a green salad topped and some crusty bread. It looks delicious.

    Reply
  2. Chocolate Shavings says

    May 31, 2009 at 12:58 pm

    That sounds like the perfect way to start the day!

    Reply
  3. Y says

    May 31, 2009 at 1:16 pm

    What a luxurious plate of scrambled eggs! Love it!

    Reply
  4. Joanne says

    May 31, 2009 at 1:18 pm

    Talk about seasonal cooking! This dish screams spring.

    Reply
  5. Bunny says

    May 31, 2009 at 1:42 pm

    WOW fantastic breakfast Kevin, that’s some good eats!

    Reply
  6. Mary says

    May 31, 2009 at 2:14 pm

    How gorgeous is that! Adopt me, please.

    Reply
  7. Bobby says

    May 31, 2009 at 2:18 pm

    This looks delicious. Eggs and mushrooms are awesome, I love morels!

    Reply
  8. kitchenetta says

    May 31, 2009 at 2:59 pm

    Mmmm. Looks splendid!

    Reply
  9. Dana says

    May 31, 2009 at 3:09 pm

    That looks delicious! I am so bummed we don’t ramps here because I’m dying to try them.

    Reply
  10. pigpigscorner says

    May 31, 2009 at 3:20 pm

    I would love some with rice! The scrambled eggs must be full of wonderful flavours.

    Reply
  11. Anncoo says

    May 31, 2009 at 4:10 pm

    This looks so yummy!

    Reply
  12. Paula says

    May 31, 2009 at 5:27 pm

    Ah, you had me at eggs! I love eggs and your scrambled version with veggies is wonderful!

    Reply
  13. Cheryl says

    May 31, 2009 at 5:40 pm

    You are so creative, ramps and fiddleheads, I would never touch either 🙂

    Reply
  14. Ivy says

    May 31, 2009 at 7:01 pm

    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.

    Reply
  15. Lisa says

    May 31, 2009 at 8:42 pm

    This sounds great. I eat eggs often and would be sure to enjoy this dish. Mushrooms and asparagus go together nicely!

    Reply
  16. Jacqueline says

    May 31, 2009 at 8:49 pm

    That looks great although I had to google ramps to find out what they were!

    Reply
  17. Phoo-D says

    May 31, 2009 at 9:33 pm

    This is one of our favorite ways to enjoy morels. The eggs carry the mushroom flavor beautifully without overwhelming it. Lovely photo!

    Reply
  18. [email protected] says

    May 31, 2009 at 9:54 pm

    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!

    Reply
  19. Chef Sônia Carlindo says

    May 31, 2009 at 11:36 pm

    Olá, Kevin…
    Adicionei seu blog na minha lista de mais visualizados.
    Parabéns pelo blog, é muito bonito!
    Um abraço.
    Chef Sônia

    Reply
  20. Lo says

    June 1, 2009 at 12:10 am

    All the best of spring in one, quick breakfast. Can't beat that! Morels and asparagus were made for one another.

    Reply
  21. Anonymous says

    June 1, 2009 at 1:22 am

    Heavenly eggs! Ramps, asparagus and morels are a wonderful combination. Love this recipe!

    Reply
  22. Esi says

    June 1, 2009 at 1:26 am

    Wow! Talk about seasonal. This is a great way to have eggs.

    Reply
  23. Anonymous says

    June 1, 2009 at 1:57 am

    so many different ways to eat the combo of ramps, asparagus, and morel mushrooms! man, you are one creative guy!

    Reply
  24. Sara says

    June 1, 2009 at 3:15 am

    Yum! What a great way to use such wonderful ingredients.

    Reply
  25. Cakebrain says

    June 1, 2009 at 4:37 am

    ooh! lovely way to eat your eggs!

    Reply
  26. mariza says

    June 1, 2009 at 7:26 am

    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

    Reply
  27. finsmom says

    June 1, 2009 at 1:13 pm

    I can always count on you for great recipes and awesome pics!
    Thanks for sharing!

    Reply
  28. Marta says

    June 1, 2009 at 1:54 pm

    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.

    Reply
  29. Allen says

    June 1, 2009 at 3:04 pm

    A perfect springtime dish – I love eating asparagus-mushroom omelets over rice.

    Reply
  30. Pam says

    June 1, 2009 at 3:17 pm

    Now that’s my kind of breakfast!

    Reply
  31. Katie says

    June 1, 2009 at 4:23 pm

    This looks AMAZING. My parents farm flourished with morels about a month ago, I wish I would have had this recipe then!

    Reply
  32. CharlesLiao says

    June 1, 2009 at 4:42 pm

    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

    Reply
  33. Pam says

    June 1, 2009 at 4:44 pm

    That looks like a wonderful light breakfast, lunch, or dinner.

    Reply
  34. ♥Rosie♥ says

    June 1, 2009 at 5:07 pm

    This dish would be lovely for brunch on a lazy weekend! I’d serve chunks of lovely crusty bread along side.

    Reply
  35. The Duo Dishes says

    June 1, 2009 at 7:12 pm

    It’s like a deconstructed omelette. Yum.

    Reply
  36. Anonymous says

    June 1, 2009 at 8:09 pm

    Your eggs look and sound delicious. Unfortunately, I don’t think we get ramps down here.

    Reply
  37. Anonymous says

    June 1, 2009 at 9:21 pm

    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! 🙂

    Reply
  38. unconfidentialcook says

    June 1, 2009 at 10:01 pm

    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.

    Reply
  39. Deborah says

    June 2, 2009 at 12:53 am

    I'm jealous of the morel recipes I've been seeing – I can never find them here!

    Reply
  40. Dragon says

    June 2, 2009 at 1:16 am

    I wish we had morels all year long here. This is one decadent scrambled egg. 🙂

    Reply
  41. ttfn300 says

    June 2, 2009 at 1:49 am

    bah, i'm totally wishing i had picked up those morels!! this sounds awesome 🙂

    Reply
  42. Crazy About Cakes says

    June 2, 2009 at 3:44 am

    Wow! That looks delicious. I will definitely have to give it a try. Glad I stumbled upon your blog! It is great.

    Reply
  43. Anonymous says

    June 2, 2009 at 9:35 am

    This looks perfect fro breakfasts!

    Reply
  44. Jeff says

    June 2, 2009 at 12:26 pm

    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!

    Reply
  45. Peter M says

    June 2, 2009 at 6:08 pm

    Us Greeks often have omelets for dinner. This would be a good one!

    Reply
  46. Mary and Sean says

    June 2, 2009 at 10:06 pm

    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!

    Reply
  47. Jackie @PhamFatale.com says

    June 2, 2009 at 10:07 pm

    mmm morel mushrooms… it sounds so luxurious. This dish is like a upscale version of scrambled eggs. Well done!

    Reply
  48. Claudia says

    June 3, 2009 at 5:10 am

    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.

    Reply
  49. Katie says

    June 3, 2009 at 8:05 pm

    These would be my perfect eggs!

    Reply
  50. ChrysV says

    June 4, 2009 at 12:21 am

    I would really enjoy this! Love it!

    Reply
  51. Kevin says

    June 4, 2009 at 9:42 pm

    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.

    Reply
  52. RedEarth says

    June 6, 2009 at 1:11 pm

    Those eggs look overcooked.

    Reply
  53. Anonymous says

    May 15, 2012 at 5:53 am

    what are ramps?

    Reply
  54. Kevin says

    May 24, 2012 at 11:40 am

    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

    Reply

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