When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Cut dark-green leaves from ramps and slice crosswise 1” thick; slice bulbs and red stems crosswise ¼” thick.
Step 2
Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Step 3
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Step 4
Toast bread, brush with 2 Tbsp. oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
