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["Clean the ramps and cut in half: bulb plus stem is one half, the leaves is the other half. Heat a skillet with olive oil and broth over medium heat. Add the ramp bulb/stem pieces, cook for a few minutes, then cover with the leaves. Cover and cook until the bulbs are soft about 15 minutes.
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Remove from heat, place on a platter lined with paper towels and let cool.", "Preheat oven to 350u00b0F. Butter 2 gratin pans..
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Next, prepare the Bechamel sauce. Melt the butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Mix
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4
Stack and slice the cooked ramp leaves into 1 inch pieces, Mix into the bechamel sauce.
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5
Divide the creamed greens mixture to form a shallow layer in the gratin pans.
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Decorate the tops with the cooked ramp bulbs.
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Break 4 eggs on top of each creamy greens layer, being careful not to break yolks.
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Top with the Parmesan cheese, salt and pepper.,
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Bake until egg are just set.
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Serve each portion (one egg over greens) over a slice of buttered toast, and if desired, put a slice of ham or prosciutto over the toast, before spooning the creamed ramps and egg on top."]
