Ramps with Eggs

Staff Writer
Ramps with Eggs
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.

1
Servings
494
Calories Per Serving
Deliver Ingredients

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
  • 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.

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.

Nutritional Facts

Total Fat
42g
64%
Sugar
7g
N/A
Saturated Fat
25g
100%
Cholesterol
201mg
67%
Protein
7g
14%
Carbs
22g
7%
Vitamin A
294µg
33%
Vitamin B12
0.2µg
3.6%
Vitamin B6
0.2mg
9.5%
Vitamin C
33mg
55%
Vitamin D
0.6µg
0.1%
Vitamin E
2mg
9%
Vitamin K
356µg
100%
Calcium
539mg
54%
Fiber
5g
21%
Folate (food)
120µg
N/A
Folate equivalent (total)
129µg
32%
Folic acid
6µg
N/A
Iron
3mg
19%
Magnesium
45mg
11%
Monounsaturated
6g
N/A
Niacin (B3)
1mg
7%
Phosphorus
116mg
17%
Polyunsaturated
1g
N/A
Potassium
607mg
17%
Riboflavin (B2)
0.3mg
15%
Sodium
701mg
29%
Thiamin (B1)
0.2mg
12.1%
Trans
0.9g
N/A
Zinc
1mg
7%

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