Ramps and Eggs


The ramps are up so the wild food season is officially open. I went out and gathered some ramps and then used them to make my favorite ramp meal-ramps and eggs. Ramps can be found in the woods in areas with moist soils. Ramps have a flavor that is a cross between an onion and garlic. Ramps can also be easily dried for later use. As with any popular wild food, over harvesting is a concern so it is strongly recommended that ten percent or less of a patch of ramps be harvested.

10 ramps
1 yellow pepper chopped
Fresh mushrooms chopped
Small onion chopped
10 cherry tomatoes cut in half
8 eggs
1/2 cup milk
1 lbs pork sausage
1 cup grated Swiss cheese


Slice the bulb (white portion) of the ramp into 1/4 inch wide slices. Slice the purple part of the ramp into inch long chunks combine with white part. Crosscut the green leaves into one inch wide pieces and set aside.

Begin browning the pork sausage. When it is about ½ done add the white and purple parts of the ramps, green pepper, mushrooms and onions.

Mix eggs and milk and beat well in a separate bowl.

When sausage and fixings are done, add the egg and milk mixture, the green portion of the ramps and the cherry tomatoes.

When eggs are fully cooked, spread Swiss cheese on top, turn off heat and cover until cheese is melted. Serve immediately.

Ramps are not around for very long so run out and dig a few and cook up this dish. You’ll really dig it.

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