Poached eggs and ramps on rye

From Poached eggs and ramps on rye

Poached eggs and ramps on rye

Ingredients

(serves two)

  • 4 slices artisanal rye bread, toasted
  • 1/2 cup soft goat cheese
  • 1 tbsp butter
  • handful of wild leeks (aka ramps), roughly chopped
  • 4 eggs
  • 6 cups water
  • 1 tsp white vinegar
  • salt and pepper to taste

Preparation

In a small saucepan, heat butter over medium heat and add ramps. Cook for 2-3 minutes until tender and set aside. Bring the water to a simmer and add the vinegar. Crack each egg into a bowl then gently slide the egg into the simmering water. Poach for 4-5 minutes and remove with a slotted spoon. Spread the goat cheese on the toast slices, and arrange the ramps over top. Place a poached egg onto each slice and season with salt and pepper to taste.
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Trackbacks/Pingbacks

  1. Poached eggs and ramps on rye | Soph n' Stuff - May 14, 2015

    […] Poached eggs and ramps on rye […]

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