Soft Scrambled Eggs with Ramps

It's ramp season! After mass on Sunday, we've been stopping at the Emmaus Farmer's Market. It's the cutest market that is even bigger than in Pittsburgh. There's even a flower CSA that is being offered. Nick and Kelly snuck away to surprise me with some locally sourced wood-fired pizza.

Growing up, I was never a big fan of my hometown. Being here for about a month has given me time to actually explore the area where I grew up. It's surprisingly pretty awesome. What I didn't like back in high school has turned into what I love about this place- the farms! 

I live a couple miles from Rodale Institute which is one of the frontrunners of the organic farm movement, for example. I snagged the ramps from a farmer who has about 40 acres of them growing wild on his farm. They are essentially wild leeks and taste like garlicky goodness. Add them to everything, seriously. It's spring! Go wild!

I decided to create a recipe for scrambled eggs since Brittany, Laura, and I had life changing undercooked eggs at Bar Marco. This is how I want my eggs for the rest of my life. Since you'll essentially be eating raw eggs, source them from someone you trust! 

5 ramps
4 eggs
1 tbsp butter
Goat cheese
Salt and pepper

Discard any yellowing leaves off the ramps. Trim off the roots. Chop the entire ramp from the white to the green part.
Heat a skillet on low heat. Add pat of butter. When melted, sauté the ramps until tender. Just 1-2 minutes. Add the eggs straight into the pan. As the eggs cook on the bottom of the skillet, gently scrape and fold the eggs with a spatula. This process should take about 5 minutes. If they're cooking too fast, take the skillet off the heat for a minute or so. It takes some time but completely worth it. To be honest this took me a couple tries to get the hang of undercooking the eggs.
The eggs are done when they are super soft and still kind of runny. Take the eggs off the stove right before you think they're ready as they will continue to cook even when taken off the heat. Drop some dollops of goat cheese right on top of the eggs and season with salt and pepper.