Poached Eggs on Toast with Ramps

When ramps are in season, stock up and make this for breakfast, lunch and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

1 lb ramps
¼ cup (½ stick) butter
sea salt
black pepper, freshly ground
1 Tbsp. distilled white vinegar
4 large eggs
4½” thick slices Country-style bread
2 Tbsp. extra-virgin olive oil
4 oz fresh goat cheese, room temperature
flaky sea salt, such as Maldon

Cut dark-green leaves from ramps and slice crosswise 1” thick; slice bulbs and red stems crosswise ¼” thick.

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.

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 (~ 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.

Toast bread, brush with 2 Tbsp. oil and season with sea salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.

Makes 4 servings.

Nutritional Information:
Per serving: Calories (kcal) 440 Fat (g) 30 Saturated Fat (g) 14 Cholesterol (mg) 260 Carbohydrates (g) 29 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 16 Sodium (mg) 550