Equipment
Cast iron skillet
or Non-stick frying pan
Spatula
Ingredients
1 serving
Main
- 30 ml olive oil
- 12 ramps, trimmed, left whole
- 1 g salt
- ½ g black pepper
- 2 eggs
- ½ g red pepper flakes
Nutrition (per serving)
459
Calories
14g
Protein
13g
Carbs
40g
Fat
2g
Fiber
6g
Sugar
536mg
Sodium
Method
01
Place the cast iron skillet over medium heat and pour in the olive oil.
02
Add the ramps to the hot oil and season with salt and pepper.
03
Push the ramps to one side of the pan and crack the eggs into the cleared space.
04
Fry the eggs for 2 minutes at 175°C (350°F) until the whites are set but the yolks are still liquid.
2mLook for: Egg whites are opaque and firm; yolks are runny.Feel: Edges of the ramps are slightly charred.
05
Dust the dish with red pepper flakes and serve immediately.
Chef's Notes
- Source fresh, firm ramps. Look for bright green leaves and crisp white bulbs. Trim away any wilted or bruised parts.
- Don't overcrowd the pan when sautéing the ramps. This will ensure they get nicely caramelized rather than steaming.
- For perfectly sunny-side-up eggs, use a non-stick or well-seasoned cast iron skillet. Covering the pan briefly towards the end of cooking can help set the egg whites without overcooking the yolk.
- Adjust the heat as needed. If the ramps start to brown too quickly, reduce the heat slightly. If the eggs aren't setting, increase it.
