Ramps with Eggs

Ramps with Eggs
Staff Writer
Ramps and Eggs

Toasted Oak Grill & Market

Ramps and Eggs

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.


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.


Calories per serving:

491 calories

Dietary restrictions:

High Fiber, Low Carb, Low Sodium Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 41g 62%
  • Carbs 23g 8%
  • Saturated 25g 124%
  • Fiber 6g 23%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 11g
  • Polyunsaturated 2g
  • Protein 7g 14%
  • Cholesterol 195mg 65%
  • Sodium 113mg 5%
  • Calcium 198mg 20%
  • Magnesium 52mg 13%
  • Potassium 625mg 18%
  • Iron 4mg 20%
  • Zinc 1mg 8%
  • Phosphorus 145mg 21%
  • Vitamin A 469µg 52%
  • Vitamin C 33mg 56%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 127µg 32%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 361µg 451%
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