Author Notes: When I opened up Bon Appetit's April issue and saw a beautiful, open-faced sandwich of sauteed ramps and a poached egg, I had to recreate my own version. This recipe is based on the BA sandwich but with key modifications -- namely, the addition of Serbian "ajvar." Ajvar is my absolute favorite condiment of all time and its smoky, sweet quality plays well with the charred ramps and the luxurious egg yolk of a perfectly poached egg. If you can't find ajvar, substitute goat cheese, harissa, tapenade, salsa, or other condiment of choice. Either way, try this while ramps are still available. —Maja Lukic - Veggies & Gin
tablespoons avocado oil
bunches of ramps
pieces gluten-free bread (or other bread)
cup ajvar (store bought or homemade)
tablespoon white vinegar
extra virgin olive oil, flaky sea salt, black pepper
- Clean the ramps well: remove the roots and rinse the leaves and the stem beneath the slippery red skin. Cut the dark green leaves from the red stems/bulbs and slice crosswise into 1-inch slices. Cut the white bulbs and stems into 1/4-inch slices.
- Heat the avocado oil in a cast-iron skillet over medium heat. Add the sliced bulbs and stems, season with salt and pepper, and cook on medium to medium-low for a few minutes until the bulbs soften. Add the sliced green leaves and cook for a few more minutes until the leaves wilt.
- In the meantime, bring water to boil in a medium saucepan. Reduce the heat to a simmer and add in 1 tbsp white vinegar. Stir the water to create a light whirlpool. Crack an egg into a small bowl and then gently slide it into the simmering water. Poach until whites are set (the yolks will be runny) for about 3 minutes. Repeat with remaining eggs. (To poach multiple eggs at the same time, follow BA's guidance and wait until the egg white turns opaque in the water before adding the next egg. Basically, space them about 30 seconds apart.).
- Grill or toast the bread. Spread each slice with a tablespoon or so of ajvar (or other condiment). Top each slice with ramps and a poached egg. Drizzle with olive oil and sprinkle with coarse sea salt (like Maldon) and black pepper.