Ramps And Eggs

  • Yield: 4 servings


  • 2 dozen ramps
  • 1/4 cup bacon drippings
  • 1/2 teaspoon salt
  • 6 eggs, lightly beaten


  • Clean and cut up the ramps, reserving 1/2 of the stems. Heat the bacon drippings in an iron skillet to sizzling. Add the ramps and the stems. Add the salt and fry until tender. Pour the eggs over the ramps and stir until eggs are done. Serve with crisp bacon and cornbread.