Ramps and Scrambled Eggs


  • 1 to 2 pounds ramps. cleaned and diced (reserve some of the diced leaves for garnish)
  • 6 large eggs, beaten
  • salt and pepper, to taste
  • 3 to 4 tablespoons bacon drippings


Parboil ramps for about 10 minutes; drain well. Over medium heat, heat bacon drippings in a large heavy skillet; add drained ramps. Add beaten eggs; stirring constantly until eggs are cooked. Garnish with cooked, diced bacon, if desired, and reserved diced ramp leaves. Serve immediately.   Delicious with cornbread, potatoes, and meat or fish.

Serves 6 to 8.