Ramps and Eggs Skillet Scramble

Ingredients

• 8 large eggs
• 8 ounces ramps, roots trimmed
• 2 tablespoons unsalted butter or bacon drippings
• 1/4 cup heavy cream
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Before you cook

• Wash the ramps well in cold water and slip off the thin skin at the base of each bulb.
• Separate the white bulbs from the green leaves, slice the bulbs thin, and cut the leaves into 1-inch ribbons.
• Beat the eggs with the cream, salt, and pepper until evenly blended.

Steps

1. Melt the butter in a 10-inch cast iron skillet over medium heat.
2. Add the sliced ramp bulbs and cook for 3 minutes, stirring, until they soften and smell sweet.
3. Add the ramp leaves and cook for 1 minute more, just until they wilt and turn deep green.
4. Turn the heat down to medium-low and pour in the egg mixture.
5. Let the eggs sit for 20 seconds, then drag a spatula slowly across the pan to form wide curds.
6. Continue folding gently for about 3 minutes, until the eggs are set but still glossy.
7. Take the pan off the heat and serve straight from the skillet.