Warmer temperatures are just around the corner, and ramps (wild leeks) are just waiting for the soil to thaw before poking up through all the leaf litter.
An easy breakfast treat is to cut a couple of mature ramp leaves into thin strips and sauté in butter or oil for less than a minute before adding the eggs.
The ramp leaves will turn a dark green and crisp up under the eggs while cook. They tend to soak up some salt as well, leading to a nice crisp bite. If you miss bacon, you definitely want to try this.
Ramps are high in vitamin C and other nutrients and have a subtle scallion/garlic taste that adds an extra something great to your fried eggs.
Washed, dried and kept in the refrigerator, they will keep for up to two weeks.
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