Ramps with Eggs

Ramps and Eggs

Toasted Oak Grill & Market


  • 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 Ounce  heavy whipping cream
  •   Salt and pepper, to taste
  • 1 Tablespoon  seasoned breadcrumbs
  • quail egg

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.

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