- 2 dozen ramps
- 2 tablespoons bacon drippings
- 1/8 teaspoon salt
- 1 to2 turns freshly ground black pepper
- 8 eggs, lightly beaten
- 2 tablespoons heavy cream
Clean the ramps removing the tough roots. Slice the white portion into thin rounds and cut the greens into 1-inch pieces. Heat the bacon drippings in an iron skillet to sizzling. Add the stems and tops. Add the salt and pepper and fry until tender.
In a medium bowl, combine the eggs and the heavy cream.
Pour the eggs over the ramps and stir until eggs are done. Serve with crisp bacon and toast.
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