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.