Creamy Ramps And Eggs

• Preparing the ramps
• 4 bunches of ramps (abou 6-8 per bunch)
• 2 tablespoons olive oil
• 1/3 cup chicken or vegetable stock
• Preapring the sauce
• 3 tablespoons usalted butter
• 3 tablespoons flour (I used white whole wheat)
• 1 1/2 cups milk
• 1/4 cup heavy cream
• 1 1/2 tablespoons Dijon mustard
• pinch nutmed
• 2 tablespoons shredded paremesan cheese
• 8 large eggs
• 8 slices good bread
• 8 slices ham (optional)

1. Clean the ramps and cut in half: bulb plus stem is one half, the leaves is the other half. Heat a skillet with olive oil and broth over medium heat. Add the ramp bulb/stem pieces, cook for a few minutes, then cover with the leaves. Cover and cook until the bulbs are soft about 15 minutes. rn Remove from heat, place on a platter lined with paper towels and let cool.
2. Preheat oven to 350u0b0F. Butter 2 gratin pans..rnNext, prepare the Bechamel sauce. Melt the butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Mix rnStack and slice the cooked ramp leaves into 1 inch pieces, Mix into the bechamel sauce.rnrnDivide the creamed greens mixture to form a shallow layer in the gratin pans.rnDecorate the tops with the cooked ramp bulbs.rnBreak 4 eggs on top of each creamy greens layer, being careful not to break yolks.rnTop with the Parmesan cheese, salt and pepper.,rnBake until egg are just set.rn rnServe each portion (one egg over greens) over a slice of buttered toast, and if desired, put a slice of ham or prosciutto over the toast, before spooning the creamed ramps and egg on top.

ramps, bunches of ramps, olive oil, chicken, sauce, butter, flour, milk, heavy cream, mustard, nutmed, paremesan cheese, eggs, bread, ham

Taken from food52.com/recipes/4339-creamy-ramps-and-eggs (may not work)