Ramp season being so short, I make the most of it and have this recipe at least half a dozen times in the two weeks they're available at the farmers market. Note: There's a huge range in the type of grits you can buy, and I've had the most success with Bob's Red Mill stone ground white grits. Feel free to use whatever you prefer and cook according to the package instructions. —Hi, I'm Brian.
In a medium pot, bring the water and salt to a boil over high heat. Stir in the grits and pepper, reduce the heat to medium-low, and simmer for 30 minutes. Once the grits are cooked, stir in the cheese and distribute among 4 bowls.
Roughly chop the white parts of the ramps. Cut the leaves crosswise into 1/8" slivers and set aside.
In a large, heavy-bottom pan set over medium-high heat, heat the olive oil. Add the ramp whites, salt, and pepper. Cook until the ramps begin to brown, stirring often, about 3 minutes.
Stir in the ramp leaves and cook for about 30 seconds. Then add the white wine and immediately cover the pan with a tight-fitting lid. Remove from heat, and let sit for a couple minutes to steam the ramp leaves. Distribute among the 4 bowls.
Return the pan to medium-high heat. Once the pan is nice and hot, add the butter, then the eggs. Let the eggs fry for about 30 seconds–just long enough to season with salt and pepper–then cover the pan with a tight fitting lid and remove from heat. Let sit for 3-4 minutes. Distribute the eggs among the 4 bowls and serve.