Soft Scrambled Eggs with Spring Farmers Market Vegetables

After a long winter, I can't help but buy everything green that I see at the farmer's market. All of these delicate veggies shine in this soft scrambled egg dish. This is barely a recipe and more of a friendly reminder to go get some greens and enjoy! 

Ingredients (serves 2)

1 bunch of ramps (wild onions)

6 thin spears of asparagus

¼ lb. sharp farmhouse cheddar

5 fresh eggs

2 Tbs butter

Salt and pepper to taste

Start by prepping the veggies.  Wash the grit out of the ramps and trim off the roots.  

Veggies with a Fire Escape View

Chop the whites and add them to a frying pan on low with the butter.  Snap the ends off the asparagus and chop into inch-long segments and add them to the pan with the ramp bottoms and cook for 3 minutes or until tender.

Chop the ramp tops and add them to the pan. They're very delicate and will wilt quickly. 

Be sure to season the veggies to taste as they are cooking. 

Whisk the eggs in a mixing bowl. Cube the cheddar - this allows for gooey, melted nuggets of cheese in the final dish. 

Put the pan on the lowest setting and add the eggs and cheese.

Keep the heat low and the mixture moving in the pan so the eggs will set slowly and stay tender.  Once you see large curds of egg, kill the heat and add a pat of cold butter to coat the eggs. Plate right away so the residual heat from the pan doesn’t cause the eggs to set further.

Enjoy on a sunny fire escape or rooftop!