Creamy Ramps And Eggs Recipe

Name: Creamy Ramps And Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Preparing the ramps; 4 bunches of ramps (abou 6-8 per bunch); 2 tablespoons olive oil; 1/3 cup chicken or vegetable stock; Preapring the sauce; 3 tablespoons usalted butter; 3 tablespoons flour (I used white whole wheat); 1 1/2 cups milk; 1/4 cup heavy cream; 1 1/2 tablespoons Dijon mustard; pinch nutmed; 2 tablespoons shredded paremesan cheese; 8 large eggs; 8 slices good bread; 8 slices ham (optional)

Servings: persons

Preparing the ramps
4 bunches of ramps (abou 6-8 per bunch)
2 tablespoons olive oil
1/3 cup chicken or vegetable stock
Preapring the sauce
3 tablespoons usalted butter
3 tablespoons flour (I used white whole wheat)
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 tablespoons Dijon mustard
pinch nutmed
2 tablespoons shredded paremesan cheese
8 large eggs
8 slices good bread
8 slices ham (optional)

1
["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.
2
Remove from heat, place on a platter lined with paper towels and let cool.", "Preheat oven to 350u00b0F. Butter 2 gratin pans..
3
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
4
Stack and slice the cooked ramp leaves into 1 inch pieces, Mix into the bechamel sauce.
5
Divide the creamed greens mixture to form a shallow layer in the gratin pans.
6
Decorate the tops with the cooked ramp bulbs.
7
Break 4 eggs on top of each creamy greens layer, being careful not to break yolks.
8
Top with the Parmesan cheese, salt and pepper.,
9
Bake until egg are just set.
10
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."]

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Preparing the ramps, 4 bunches of ramps (abou 6-8 per bunch), 2 tablespoons olive oil, 1/3 cup chicken or vegetable stock, and more.

Yes, Creamy Ramps And Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Ramps And Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions