Green Eggs And Ramps

1. 1

   Place a saute pan over medium heat and add the pancetta. Let the fat begin to render and then add the butter.

2. 2

   Once the bacon is crisp, not crispy, remove it with a slotted spoon to a paper towel lined plate. Add the ramps. Season with salt and pepper, stir and saute until they begin to wilt. Add the vinegar let it reduce and deglaze and then add the mustard and stock. Let it come to a boil.

3. 3

   Add the eggs and lardons and warm them. Check for seasoning and adjust if necessary. Add the parsley, stir and serve immediately.

* Per serving · 4 servings · Values may vary.