Tis the season for wild ramps- here’s an incredible recipe that can be eaten as a breakfast or dinner. Tastes like a kind of gourmet eggs benedict!
- 10-15 ramps
- 2-3 eggs
- Sea salt to taste
- 4 tbsp olive oil
- 1 tbsp of fresh parsley
- About half cup of your favorite mushrooms, sliced
- 2 tbsp pine nuts
- Juice of ½ lemon
- Pinch of chili flakes or powder
- ½ cup olive oil
- Pinch of paprika
Preheat oven to 375. Place the ramps, mushrooms, 4 tbsp of olive oil and a sprinkling of salt in a baking pan or cast iron pan and bake for 15 minutes or until the mushrooms are golden.
While it is cooking, bring a pot of water to a boil and poach/soft boil the eggs for about 3 minutes.
Blend the parsley, 1 tbsp pine nuts, lemon juice, ½ cup olive oil, and chili in a food processor until smooth. Season to taste with sea salt.
Place the mushroom/ramp blend in a bowl, topped with the eggs. Drizzle with the lemon herb sauce, and then the remaining 1 tbsp pine nuts. Sprinkle the egg with paprika if desired. Enjoy!
Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide
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