Cornbread with Caramelized Spring Ramps & Poached Egg
The birds are singing, the grass is greener... spring is here! And that means foraged wild ramps. Ramps are a wild onion with a flavor stronger than leeks and a distinct garlicky taste. They can be found in patches of rich, most, deciduous forests all over Ohio. Tasty and easy to prepare, Mike caramelizes them and serves them with cornbread, wilted kale and ham, a watermelon-tomato salad, and a poached egg:
2 dozen wild ramps, cleaned, leaves removed (set aside a few leaves for garnish if desired)
3 Tbsp butter, divided
1 cup chicken broth
1 cup watermelon, cubed
1 cup cherry tomatoes, halved
1 Tbsp finely chopped red onion
4 leaves chopped basil
1 Tbsp chopped mint
1/2 cup olive oil, divided
1 bunch kale, chopped
1 cup finely diced ham
2 local eggs
1 avocado, sliced
Your favorite cornbread
Melt 2 Tbsp butter in pan over medium-high heat. Add ramps, stirring occasionally. Once ramps begin to caramelize (about 8-10 mins), add broth and simmer until broth has evaporated. Add salt to taste to caramelized ramps. Set aside.
Combine watermelon, cherry tomatoes, red onion, basil, mint, and 1/3 cup olive oil in a large bowl. Stir to combine and add salt if desired.
In a separate pan, heat 1 Tbsp olive oil over medium-high heat and add ham. Stir occasionally until ham achieves desired crispness. Add chopped kale into pan and stir well. Reduce heat to low and let kale wilt slightly. Add salt & pepper to taste.
For poached eggs, place each local egg into a small dish. Carefully place each egg into unsalted simmering water with a splash of vinegar. Cook for about three minutes, or until egg is fully congealed. Remove each egg with a slotted spoon and place on paper towels to dry.
Place a piece of cornbread on the plate. Top cornbread with kale and ham mixture, caramelized ramps, then top with poached egg. Serve tomato-watermelon salad and avocado slices on the side. Garnish with a drizzle of olive oil, ramp leaves, and salt & pepper if desired.