Ramp Week: Roasted Ramps With Poached Egg and Ricotta


It’s Ramp Week here on the Living blog. Gather up every last ramp you can get your hands on before they disappear for the year and check in with the blog—we’ll be posting new recipes every day.

Many of my dinners rotate around the theme of  ”dinner in a hurry.” When I work late, instead of spending time slaving over a stove, I want something done with minimal effort or thought process, but with the deliciousness of something truly crave-able. With ramps and simplicity as my dinner inspirations this weeknight, I made a simple but oh-so-heavenly open-face sandwich of a poached egg on top of pizza bianca, ricotta, and roasted ramps. Poached eggs don’t seem simple? I promise they are not as daunting as they seem, and they’re the slightly healthier version of those gooey fried eggs that make everything better.

Roasted Ramps With Poached Egg and Ricotta
Serves 1 

1/2 cup ramps, cleaned
Extra-virgin olive oil
Coarse salt
Freshly ground pepper
1 egg
1 4-inch square pizza bianca (store-bought; you can use any type of bread, but the bianca or focaccia are just so lovely).
1/4 cup ricotta (if you have an itch for a weekend kitchen project, MSL‘s June issue ricotta how-to is the recipe for you)
Sea salt

Preheat oven to 375 degrees. On a medium sheet pan, coat the ramps in a little bit of olive oil, coarse salt, and pepper. Roast until tender and the leaves are a bit caramelized, 15 to 20 minutes.

When the ramps are halfway cooked, poach egg.

Assemble the pizza bianca with the ricotta, roasted ramps, and egg. Sprinkle with sea salt and pepper.

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