Ramps with Eggs Recipe


Nutrition

Cal/Serving: 491
Daily Value: 25%

High-Fiber, Low-Carb, Low-Sodium
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat41g62%
Saturated25g124%
Trans1g0%
Carbs23g8%
Fiber6g23%
Sugars5g0%
Protein7g14%
Cholesterol195mg65%
Sodium113mg5%
Calcium198mg20%
Magnesium52mg13%
Potassium625mg18%
Iron4mg20%
Zinc1mg8%
Phosphorus145mg21%
Vitamin A3096IU62%
Vitamin C33mg56%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg18%
Niacin (B3)1mg7%
Vitamin B60mg10%
Folic Acid (B9)127µg32%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E2mg11%
Vitamin K361µg451%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Ramps and Eggs
Toasted Oak Grill & Market

We sautéed garlic and shallots, wilted the spinach, and ramps, deglazed with white wine, reduced cream, placed in a skillet with a quail egg, and baked untll the egg was sunny-side up. Brunch perfection: achieved.

Click here to see In Season: Ramps.

2.81818
Ratings22

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1/2 tablespoon chopped shallots
  • 1/4 tablespoon chopped garlic
  • 6 ounces ramps, trimmed
  • 1/4 cup white wine
  • 1 1/2 ounces heavy whipping cream
  • Salt and pepper, to taste
  • 1 tablespoon seasoned breadcrumbs
  • 1 quail egg

DIRECTIONS

Melt 1 tablespoon of the butter in a warm sauté pan. Add the shallots and garlic and cook until translucent. Then, add the ramps to the pan and toss until they begin to wilt.

Add the white wine and reduce by ½. Then, pour in the cream and reduce by ½ as well. Season with salt and pepper, to taste.  Remove the ramps and place in a cast-iron dish. Top with the breadcrumbs and place under a broiler until golden brown.

Meanwhile, melt the remaining butter in a nonstick pan. Then, add the quail egg and season with salt and pepper, to taste. Remove from the heat immediately (the quail eggs cook very quickly). Remove the ramps from the broiler and top with the quail egg.

Recipe Details

Servings: 1
Cuisine: Brunch

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