Poached Eggs on Toast with Ramps
Poached Eggs on Toast with Ramps is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise 1/4" thick.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise 1/4" thick.
Heat butter in a medium skillet over medium heat.
Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes.
Add tops and cook, stirring often, until soft, about 3 minutes.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar.
Crack an egg into a small bowl, then gently slide egg into water.
Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart).
Poach until whites are set but yolks are still runny, about 3 minutes.
Using a slotted spoon, transfer eggs to paper towels as they are done.
Toast bread, brush with 2 tablespoons oil, and season with kosher salt.
Spread toasts with goat cheese and top with ramps and eggs.
Drizzle with more oil and season with sea salt and pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.