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.

1
Servings
655
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.

Nutritional Facts

Total Fat
33g
47%
Sugar
2g
2%
Saturated Fat
14g
58%
Cholesterol
179mg
60%
Carbohydrate, by difference
25g
19%
Protein
54g
100%
Vitamin A, RAE
87µg
12%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
106mg
11%
Choline, total
129mg
30%
Fiber, total dietary
1g
4%
Fluoride, F
102µg
3%
Folate, total
54µg
14%
Iron, Fe
7mg
39%
Magnesium, Mg
55mg
17%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
478mg
68%
Riboflavin
1mg
91%
Selenium, Se
53µg
96%
Sodium, Na
564mg
38%
Vitamin D (D2 + D3)
1µg
7%
Water
196g
7%
Zinc, Zn
12mg
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.