poached eggs with ramps
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Poached Eggs on Toast with Ramps

Ramps are a cross between a garlic and an onion.  Fresh ramps are only available in the spring and make a great addition to poached eggs or an omelet. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Author: Bon Appetiti


  • 1 pound ramps
  • ¼ cup unsalted butter about ½ stick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 4 slices country-style bread ½”-thick
  • 2 tablespoons olive oil plus more for drizzling
  • 4 oz. fresh goat cheese room temperature
  • Flaky sea salt such as Maldon


  • Cut dark-green leaves from ramps and slice crosswise 1” thick; slice bulbs and red stems crosswise ¼” thick.
  • 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
  • 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.
  • Toast bread, brush with 2 tablespoons of 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.


A Suggestion: If you have issues with goat cheese, you can substitute it with something more to your liking, however, the goat cheese is a nice counter-balance to the ramps. Also, we generally use Ezekiel bread which is lower in carbs and can generally be found in the frozen goods section in many fine grocery stores.