- 1 T. butter, olive oil, or bacon fat -- divided
- 4-6 fresh spring ramps, cleaned and sliced
- 1-2 ripe plum tomatoes -- chopped coarsely
- ½ tsp. kosher salt
- ¼ tsp. granulated garlic
- ¼ tsp. freshly ground black pepper
- 1 T. balsamic vinegar
- 1 small loaf French bread
- 2 eggs
Using half of your chosen fat (butter, olive oil, or bacon fat), sauté the ramps lightly. Cook them long enough for their color to deepen and them to soften slightly. Remove them from the heat and place in a bowl. Add the chopped tomatoes, salt, granulated garlic, black pepper, and vinegar. Stir to evenly combine and set aside.
Slice the bread into a handful of small slices and arrange on two serving plates. Spoon the tomato-ramp relish over the slices of bread. Set aside.
Heat the remaining chosen fat in a small skillet (you can use the same one you cooked the ramps in) and cook the eggs according to your tastes. I chose to cook them over medium. Gently slide the eggs onto the bread on the serving plates, spoon a little tomato-ramp relish over the eggs, and serve immediately.
- Yields: 2 servings
- Preparation Time: 15 minutes