Buttery soft scrambled eggs with fresh spring wild ramps and tangy goat cheese. A simple, yet decadent, breakfast. Only four ingredients, 5 minutes from start to finish.
Slice the white part of the ramps and set aside, roll the leafy green tops into a tight cigar shape and slice into thin ribbons. Set aside.
Crack eggs into a bowl and whisk well to combine. Set aside.
In a medium-sized saucepan over medium-low heat melt 1/2 the butter, add white part of ramps to the saucepan and cook for 2 minutes, add greens and cook, while stirring, for an additional minute. Season with a pinch of salt and pepper.
Pour eggs into the saucepan with Ramps and using a spatula gently push the sides of the eggs into the center of the pan creating soft ribbons. Continue until eggs are almost well-formed. Remove from heat and add remaining butter, stirring gently into eggs.
Add goat cheese and allow to melt over eggs. Season well with salt and pepper
Tips for perfectly soft scrambled eggs:
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