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
- 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
- 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!
What a luxurious plate of scrambled eggs! Love it!
Talk about seasonal cooking! This dish screams spring.
WOW fantastic breakfast Kevin, that’s some good eats!
How gorgeous is that! Adopt me, please.
This looks delicious. Eggs and mushrooms are awesome, I love morels!
Mmmm. Looks splendid!
That looks delicious! I am so bummed we don’t ramps here because I’m dying to try them.
I would love some with rice! The scrambled eggs must be full of wonderful flavours.
This looks so yummy!
Ah, you had me at eggs! I love eggs and your scrambled version with veggies is wonderful!
You are so creative, ramps and fiddleheads, I would never touch either 🙂
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.
This sounds great. I eat eggs often and would be sure to enjoy this dish. Mushrooms and asparagus go together nicely!
That looks great although I had to google ramps to find out what they were!
This is one of our favorite ways to enjoy morels. The eggs carry the mushroom flavor beautifully without overwhelming it. Lovely photo!
[email protected] 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
Adicionei seu blog na minha lista de mais visualizados.
Parabéns pelo blog, é muito bonito!
All the best of spring in one, quick breakfast. Can't beat that! Morels and asparagus were made for one another.
Heavenly eggs! Ramps, asparagus and morels are a wonderful combination. Love this recipe!
Wow! Talk about seasonal. This is a great way to have eggs.
so many different ways to eat the combo of ramps, asparagus, and morel mushrooms! man, you are one creative guy!
Yum! What a great way to use such wonderful ingredients.
ooh! lovely way to eat your eggs!
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!!!
I can always count on you for great recipes and awesome pics!
Thanks for sharing!
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.
A perfect springtime dish – I love eating asparagus-mushroom omelets over rice.
Now that’s my kind of breakfast!
This looks AMAZING. My parents farm flourished with morels about a month ago, I wish I would have had this recipe then!
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
That looks like a wonderful light breakfast, lunch, or dinner.
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.
Your eggs look and sound delicious. Unfortunately, I don’t think we get ramps down here.
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! 🙂
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.
I'm jealous of the morel recipes I've been seeing – I can never find them here!
I wish we had morels all year long here. This is one decadent scrambled egg. 🙂
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.
This looks perfect fro breakfasts!
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.
Peter M says
Us Greeks often have omelets for dinner. This would be a good one!
Mary and Sean says
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!
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.
These would be my perfect eggs!
I would really enjoy this! Love it!
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.
Those eggs look overcooked.
what are ramps?
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