Scrambled Eggs With Ramps And Watercress

"No fooling with this breakfast. ramps and golden eggy scramble, and happy market watercress."
-- @melinahammer
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  • Recipe Card
Cook time 5mins
Serves or Makes: 1

Recipe Card


  • 2 eggs
  • 1 tablespoon whole milk
  • 1/2 tablespoon butter
  • 3 ramps, ends trimmed
  • 2 slices sourdough bread
  • a handful of fresh watercress
  • Salt and pepper, to taste


  • Step 1

    Whisk eggs with milk until well combined. Add ramps and season to taste with salt and pepper.

  • Step 2

    In a small skillet, melt butter over low heat. Add egg mixture and cook over very slow heat, stirring continuously until the eggs begin to set and get creamy. Remove from heat and serve eggs over toasted sourdough with a handful of fresh watercress.