Soft Scrambled Eggs, Asparagus & Wild Ramp Cream Cheese Toast
No one knows seasonal breakfast quite like longtime Capitol Square staple Marigold Kitchen. Spring delicacies like asparagus and ramps shine beautifully on this open-face breakfast sammie.
Ingredients
Kosher salt
2 bunches ramps or green onions (bulbs, greens or a combination), roots trimmed
1 bunch asparagus, woody ends trimmed
¼ cup water
1 tablespoon olive oil
¼ black pepper, plus more to taste
8 ounces cream cheese, softened
3 tablespoons sour cream
½ teaspoon lemon juice
1 tablespoon butter
8 large eggs
4 teaspoons water
4 slices seeded thick-cut bread, toasted or lightly griddled with olive oil
2 tablespoons finely shredded Parmesan
1 teaspoon fresh lemon zest
Directions
Bring a large stockpot of salted water to a boil over high heat. Meanwhile, fill a large bowl with ice water and place it nearby.
Once the water is boiling, blanch the ramps for 30 seconds. Then drain and submerge the ramps in ice water until they’re cool to the touch. Set them on a towel to drain and then finely chop. Set aside.
Heat a large skillet over high heat. Add the asparagus, water, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Cover and boil for 2 minutes. Remove the lid and sauté the asparagus until it reaches desired tenderness, about 2-4 minutes. Remove the asparagus from the pan and cut it on the bias into 1½-inch pieces and set aside. Wipe out the skillet.
In a mixing bowl, whip the cream cheese until smooth. Add the sour cream, lemon juice, and a pinch of salt and pepper. Continue mixing until the ingredients are well incorporated, scraping down the sides of the bowl as you go. Fold in the ramps.
Melt the butter in your large skillet over high heat. In a large bowl, whisk together the eggs and water. Add the eggs to the pan and stir gently three times. Add ¼ cup of the ramp cream cheese mixture and reduce the heat to low. Fold the eggs into themselves until lightly set and fluffy. Season with a pinch of salt and pepper.
Smear the remaining ramp cream cheese mixture across the pieces of toast. Transfer the warm eggs to the toast and arrange the asparagus spears on top. Garnish with Parmesan, lemon zest, and more salt and pepper.
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