Green Eggs and Ramps

April 27, 2010
0 Ratings
  • Serves 4
Author Notes

Many throughout Southern Indiana and Appalachia would call this a salad and indeed many variations of this are served throughout ramp season as a salad but I call it breakfast. If I were out turkey hunting and had come across a ramp patch this is what I would make when I made my way back to the cabin after the morning hunt. Served alongside would be a couple of hot buttermilk biscuits and coffee. I have one Partridge Wyandotte chicken that lays beautiful green eggs. I usually save them for special recipes hence "green eggs". —thirschfeld

What You'll Need
  • 6 ounces pancetta or unsmoked bacon cut into lardons
  • 2 teaspoons unsalted butter
  • 12 ramps, rinsed and minced
  • 8 eggs, hard boiled, peeled and cut into quarters
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon whole grain Dijon
  • 3 tablespoons beef stock
  • kosher salt and fresh ground pepper
  • 1 tablespoon Italian parsley, minced
  1. Place a saute pan over medium heat and add the pancetta. Let the fat begin to render and then add the butter.
  2. Once the bacon is crisp, not crispy, remove it with a slotted spoon to a paper towel lined plate. Add the ramps. Season with salt and pepper, stir and saute until they begin to wilt. Add the vinegar let it reduce and deglaze and then add the mustard and stock. Let it come to a boil.
  3. Add the eggs and lardons and warm them. Check for seasoning and adjust if necessary. Add the parsley, stir and serve immediately.
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3 Reviews

luvcookbooks August 26, 2010
I enjoy all recipes that start "Green Eggs and ..." because I love the book, but haven't liked any of them enough yet to make them twice. This sounds good but it's not really green if you only have eggs with white or brown shells... maybe I will raise chickens in my backyard in the Bronx.
TheWimpyVegetarian April 27, 2010
This looks delicious! I really love your recipes!
thirschfeld April 28, 2010
Thanks ChezSusanne.