Ramps!

The ramps (wild onions) are coming up and we had our first taste of the season this morning!

Preheat the oven to 375.
​I used my small toaster oven, since I was making breakfast for two.
Wash the ramps and cut away the roots. Slice bulbs, stems, and leaves; all of the plant is edible and flavorful.

Also slice a couple of pieces of thin deli ham and saute all together for a few minutes, until the ramp is tender and the ham starts to brown. 

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Butter a ramekin or small oven safe cup and fill the bottom with the sauteed ramp and ham.
Drop a fresh egg on top, being careful not to break the yolk.
​Season to taste.

Bake the dish for about 10 minutes. The dark you see around the edges here is just brown butter and ramp leaves. 
The egg white should be tender and the yolk semi- liquid, the same texture as a poached or soft boiled egg.

I diced and browned a left over baked sweet potato and we added a slice of whole wheat toast to complete the meal. It was yummy!