Ah, eggs. I can eat them for breakfast, lunch, snack, or dinner. Is there any end to the ways they can be prepared? I wasn’t always so crazy for eggs but a few years back I signed on for farm fresh milk and egg delivery. I really hope I never have to go back to supermarket eggs. My husband has been away on business so I whipped up this quick dinner for myself last night. Ideally, the scramble would be done with heavy cream but for midweek dinner, I decided to take it down a notch. If you’re feeling like a bit of a splurge, though, go ahead and sub out the milk for cream. It’s a revelation.
1/2 tablespoon unsalted butter
2 teaspoons olive oil
4 or 5 ramps, sliced (green leaves separated from roots and stems)
2 extra large eggs (that’s the only size my farm delivery has)
1/4 cup milk
Salt and cracked black pepper to taste
A few pieces smoked salmon
- In a medium frying pan (preferably cast iron) heat the butter and oil over medium-low heat. Add the ramp roots and stems and cook until just tender, about 4 or 5 minutes.
- Meanwhile, in a medium bowl, use a fork to beat together the eggs and milk. Season to taste with salt and pepper.
- Increase the heat to high and add the egg mixture to the pan with the ramps. Let sit until the base of the eggs is just beginning to set. Then, using a heatproof spatula, push the egg toward the center of the pan and tip the pan to let the wet, uncooked egg on top flow to the base. Continue pushing and tipping all the way around the pan to create big curds of scrambled egg. Remove from the heat before all the egg is cooked through. The eggs will continue to cook on the plate.
- Top the egg with some smoked salmon and just try to make it to the table before you’ve devoured the whole beautiful plate!
Nutritional analysis based on one serving:
Calories 372, Fat 28g, Sodium 791mg, Carbohydrate 8g, Fiber 2g, Sugars 5g, Protein 22g