It was coming down hard on Friday, water flooded the streets. The first of Spring's many storms was upon us. Word on the street was that ramps had arrived. I threw on my wellies and braved the outdoors with excitement. "It's been a late Spring I thought" as I browsed my photo archives comparing the years prior. I'd waited all winter long for this moment. My heart pounded as I searched the farmer's stalls, "Ramps?!? Ramps?!", no sign yet. I then stumbled upon a very modest basket of the season's first ramps, already picked over. "Damn, they were earlier then me, those vultures." Only the hardcore get the first pickings of ramps. I ventured on and discovered a beautiful pile of untouched Spring garlic, glistening in the rain's dew. I grabbed a bunch, "This will be perfect". Delicious baked eggs swimming in a bath of garlicky infused crème fraîche, crispy shiitake mushrooms and a little crumble of salty feta, topped with fresh pea shoots, divine. Spring is here.
"Spring Baked Eggs"
2 eggs per person
1/2 cup of crème fraîche (enough to coat a thin layer)
4 spring garlic (ramps or other spring onions would work)
1 cup of wild mushrooms (I used shiitake)
fresh spring greens (I used pea shoots)
salt + pepper
Heat oven to 450 degrees with your cast iron skillet inside for 10 minutes.
Add a generous pour of olive oil, enough to coat the pan.
Add chopped mushrooms and whole spring garlic.
Cook until crispy, turning once, about 5-10 minutes.
Carefully pull out cast iron pan and place on the stove.
Add a couple of dollops of crème fraîche.
Make two small wells and crack eggs in gently.
Season with salt and pepper.
Finish with a crumble of feta cheese.
Bake until eggs whites are cooked, about 8 minutes.
Lightly dress pea shoots and serve on top or along side.