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Bon Appétit

Ricotta Scrambled Eggs And Buttered Ramps On Toast

By Claire SaffitzPhotography by Danny Kim
Image may contain Plant Dish Food Meal Vegetable and Produce
Danny Kim

Breakfast just got a major upgrade.

Recipe information

  • Yield

    4 Servings

Ingredients

8 ounces ramps
6 tablespoons unsalted butter, divided
Kosher salt and freshly ground black pepper
6 large eggs
4 ounces fresh ricotta
Crushed red pepper flakes
4 slices toast

Preparation

  1. Step 1

    Cut ramps, including greens, crosswise into 1" pieces; set greens aside. Heat 3 Tbsp. butter in a medium skillet, preferably nonstick, and cook bulbs and stalks, stirring often, until softened, about 5 minutes.

    Step 2

    Add greens and cook, stirring, until tender, about 2 minutes; season with salt and pepper. Transfer to a plate.

    Step 3

    Heat remaining 3 Tbsp. butter in skillet. Lightly beat eggs, add to pan, and cook, stirring often, until just set. Mix in ricotta; season with salt and crushed red pepper flakes. Divide scrambled eggs among toast; top with ramps.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 30 Saturated Fat (g) 17 Cholesterol (mg) 340 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 15 Sodium (mg) 220
TagsToastSandwichRampsOnionRoot VegetableVegetableEggRicottaCheeseDairySpringEasyQuickWeeknight Meals5 Ingredients or FewerMainNut FreeVegetarianSauteBreakfastBon Appétit
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