Green Eggs And Ramps

• 6 ounces pancetta or unsmoked bacon cut into lardons
• 2 teaspoons unsalted butter
• 12 ramps, rinsed and minced
• 8 eggs, hard boiled, peeled and cut into quarters
• 1 tablespoon apple cider vinegar
• 1 teaspoon whole grain Dijon
• 3 tablespoons beef stock
• kosher salt and fresh ground pepper
• 1 tablespoon Italian parsley, minced

1. Place a saute pan over medium heat and add the pancetta. Let the fat begin to render and then add the butter.
2. Once the bacon is crisp, not crispy, remove it with a slotted spoon to a paper towel lined plate. Add the ramps. Season with salt and pepper, stir and saute until they begin to wilt. Add the vinegar let it reduce and deglaze and then add the mustard and stock. Let it come to a boil.
3. Add the eggs and lardons and warm them. Check for seasoning and adjust if necessary. Add the parsley, stir and serve immediately.

pancetta, unsalted butter, ramps, eggs, apple cider vinegar, whole grain dijon, beef stock, kosher salt, italian parsley

Taken from food52.com/recipes/4284-green-eggs-and-ramps (may not work)