Ricotta Scrambled Eggs And Buttered Ramps On Toast
Danny Kim
Breakfast just got a major upgrade.
Recipe information
Yield
4 Servings
Ingredients
8 ounces ramps
6 tablespoons unsalted butter, divided
Kosher salt and freshly ground black pepper
6 large eggs
4 ounces fresh ricotta
Crushed red pepper flakes
4 slices toast
Preparation
Step 1
Cut ramps, including greens, crosswise into 1" pieces; set greens aside. Heat 3 Tbsp. butter in a medium skillet, preferably nonstick, and cook bulbs and stalks, stirring often, until softened, about 5 minutes.
Step 2
Add greens and cook, stirring, until tender, about 2 minutes; season with salt and pepper. Transfer to a plate.
Step 3
Heat remaining 3 Tbsp. butter in skillet. Lightly beat eggs, add to pan, and cook, stirring often, until just set. Mix in ricotta; season with salt and crushed red pepper flakes. Divide scrambled eggs among toast; top with ramps.
Nutrition Per Serving
Calories (kcal) 410 Fat (g) 30 Saturated Fat (g) 17 Cholesterol (mg) 340 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 15 Sodium (mg) 220
