Ramp Toast with Poached Eggs

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 bunch Ramps
  • 0.25 cup Unsalted butter
  • Kosher salt
  • Freshly-groun Black Pepper
  • 6 Eggs
  • 6 slices Comune bread, sliced 1/2" thick
  • 2 tablespoon Olive Oil
  • 6 ounce Chevre
  1. Clean and trim the ramps. Separate the green leaf from the white stem and bulb. Cut white parts into 1/2" pieces. Cut leaves into 1"+ pieces.
  2. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add leaves and cook, stirring often, until soft, about 3 minutes.
  3. Meanwhile, bring a large pot of water up to an almost boil (water should be about 180 degrees). Poach the eggs for ~3 minutes until the whites just set.
  4. While eggs are poaching, toast the bread. Drizzle with olive oil, and spread goat cheese over the bread. Arrange cooked ramps on top of each toast. Place one egg on each toast, and season with salt and pepper.