Poached Eggs with Creamed Ramps
You can gussy up this spring breakfast with slices of ham, mushrooms, or asparagus, but we like it very simple.
Ingredients
1 bunch ramps, bulbs and leaves separated
1/2 cup dry white wine or hard cider
1 cup heavy cream
4 eggs
4 slices rye toast or english muffins
Method
- Slice the ramp bulbs thinly and the leaves in to 1/2 inch wide ribbons keeping them separate
- In a small frying pan, heat a glug of olive oil over medium heat and sweat the ramp bulbs with a hefty pinch of salt until soft
- Add the wine and allow to reduce until almost dry
- Add the cream and bring to a boil, reduce to a simmer and let reduce by 25%
- Remove from the heat and fold the ramp leaves through the cream sauce letting the heat from the sauce wilt the greens
- Toast the bread
- Bring a small sauce pan of water to a simmer, add a splash of vinegar, then poach the eggs until the white is set and the yolks are still soft
- To serve, place the poached egg on the bread and then top with a generous spoonful of the ramp cream sauce and serve immediately
