Poached Eggs on Toast with Ramps
A sophisticated breakfast dish featuring wild ramps sautéed in butter, served on crusty country bread with creamy goat cheese and perfectly poached eggs. The combination of earthy ramps, tangy cheese, and runny egg yolks creates a delicious spring-inspired meal.
Ingredients
- •1 pound ramps
- •¼ cup unsalted butter
- •1 to taste kosher salt and pepper
- •1 tablespoon distilled white vinegar
- •4 large eggs
- •4 slices country-style bread
- •2 tablespoons olive oil
- •4 ounces fresh goat cheese
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise 1/4" thick.
5 min
- 2.
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.
11 min
- 3.
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.
8 min
- 4.
Toast bread, brush with 2 tablespoons 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.
5 min