I couldn't let spring pass without a requisite ramp post. These sweet wild leeks are all over the place right now - but won't be for long! Grab a bunch or two and enjoy them simply. We followed Serious Eats' lead and sauteed ours in remnant bacon drippings, topping them off with still-runny sunny side up fried eggs and buttered toast. Don't stop there though - add them to a quiche, pasta or pizza - or grind them up into a pesto or create a compound butter. Better yet, preserve their short season and pickle as many as you can. ;)
Fried Eggs with Bacon and Ramps
Adapted from Serious Eats
1/4 pound slab bacon, cut into 1- by 1/4- by 1/4-inch lardons
2 tablespoons butter
16 ramps, washed and ends trimmed
Kosher salt and freshly ground black pepper
2 to 4 large eggs
Red chili flakes
Slowly render out bacon in a 10-inch skillet over medium-low heat until crisp, about 12-15 minutes. Transfer bacon to a small bowl, but leave rendered fat in skillet.
Add butter to bacon fat and heat over high heat until foaming has subsided and butter begins to brown. Add ramps and cook, stirring and tossing occasionally until well browned. Season to taste with salt and papper. Transfer ramps to bowl with bacon.
Crack eggs directly into skillet and fry over medium-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them, season to taste with salt, pepper, and chili flakes, and serve with bacon and ramps.