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Scrambled Eggs with Ramps & Bacon
EatingWell Test Kitchen
“In this healthy breakfast recipe, a small amount of bacon fat is enough to cook the ramps, shallots and eggs while adding amazing smoky flavor. This fast and easy recipe is quick enough for breakfast but also makes a satisfying supper when served with a green salad.
6-8 ramps (see Tip)
2 slices bacon, chopped
2 tablespoons minced shallot
4 large eggs
⅛ teaspoon salt
Ground pepper to taste
1Rinse 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.
2Cook 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.
3Add 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.
4Whisk 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.
5Divide 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.