Scrambled Eggs with Ramps & Bacon
Rinse ramps well and pat dry. Trim the stem ends and cut the greens from the stems. Thinly slice the stems and the greens; keep separate.Advertisement
Cook bacon in a medium nonstick skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of the drippings in the pan, discarding the rest.
Add shallot and the ramp stems to the drippings and cook, stirring constantly, until tender, 1 to 2 minutes. Push to one side. Add the ramp greens and cook, stirring, just until slightly wilted. Reserve about 1 tablespoon of the greens for topping.
Whisk eggs, salt and pepper in a medium bowl until well blended. Add to the pan along with the bacon and cook over medium heat, gently lifting and folding with a rubber spatula, until very softly set and still slightly wet-looking, about 2 minutes.
Divide between 2 plates. Top with the reserved greens. Serve immediately.
Ramps are fragrant and pungent wild leeks that have a brief season in spring--usually just a few weeks. One aspect of their specialness is scarcity. The wild plants can take up to four years to flower and reproduce.
1 vegetable, 2 medium-fat meat, 1/2 fat