Scrambled Eggs with Ramps
1 to 2 pounds ramps cleaned and diced
Milk and cheese (optional)
6 large eggs
Salt and pepper, to taste
3 to 4 Tbsp. bacon drippings
Parboil ramps for about 10 minutes; drain well. Over medium heat, heat bacon drippings in a large heavy skillet; add drained ramps. Add beaten eggs; stir in milk and cheese, if desired, stir constantly until eggs are cooked. Garnish with cooked, diced bacon, if desired. Serve immediately.
Delicious with cornbread, potatoes, and meat or fish.
Recipe source: Kara Rogers Thomas, Folklorist Frostburg State University