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.

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

Nutritional Facts

Total Fat
57g
81%
Sugar
5g
6%
Saturated Fat
23g
96%
Cholesterol
190mg
63%
Carbohydrate, by difference
14g
11%
Protein
50g
100%
Vitamin A, RAE
181µg
26%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
81mg
8%
Choline, total
155mg
36%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
102µg
3%
Folate, total
36µg
9%
Iron, Fe
6mg
33%
Magnesium, Mg
106mg
33%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
456mg
65%
Selenium, Se
49µg
89%
Sodium, Na
261mg
17%
Vitamin D (D2 + D3)
1µg
7%
Water
182g
7%
Zinc, Zn
10mg
100%

Ramp Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Ramp Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.