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Bon Appétit

Scrambled Eggs with Ramps, Morels, and Asparagus

By The Bon Appétit Test Kitchen

4.0

(5)

This recipe is as delicious for lunch or supper as it is for breakfast. Morel mushrooms tend to trap grit, so swish them around in cool water, transfer them to fresh water for a 15-minute soak, and pat dry before using.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend

Preparation

  1. Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

TagsEggRampsOnionRoot VegetableVegetableAsparagusMorel MushroomMushroomMainBreakfastBrunchLunchDinnerNut FreeGluten FreeEasyQuick30 Minutes or LessWeeknight Meals5 Ingredients or FewerSpringBon Appétit

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