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Bacon and Ramp Scrambled Eggs MICHAEL SYMON

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Bacon and Scrambled Eggs, need we say more?

ingredients
BACON AND RAMP SCRAMBLED EGGS
1 tablespoon olive oil
1/4 pound bacon (diced)
4-6 ramps (roots removed, sliced)
8 large eggs
2 tablespoons unsalted butter
3 tablespoons mascarpone
Kosher salt and freshly ground black pepper

directions
Place a large saute pan over medium-high heat and add olive oil. Add bacon and cook until crispy, about 7-8 minutes.
Add the ramps to the bacon and cook until softened, about 1-2 minutes.
In a large bowl, add the eggs and whisk until light and airy and add them to the ramps. Move the pan off of the heat, and continuously stir, moving the pan on and off the heat until desired consistency is reached. If making soft scrambled eggs, cook until soft curds form, about 3-4 minutes. Season with salt and pepper. Add butter and mascarpone, stir until just combined, and serve immediately.
Tip: Place the scrambled eggs between 2 pieces of toast for a delicious breakfast sandwich!

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