Poached eggs over ramp brodo is my fancy way of saying – eggs, garlicky ramps and chili. So simple, so insanely good. It was a rainy weekend this past few days, so I planned an equally comforting dish – but now the sun has come out and I’m in a mental crisis, but whatever, it’s still 59 degrees where I live so it still feels worth sharing ANYWAY. Plus, it’s delicious.
Ramps are the main focus of this recipe, but they are a highly seasonal food. If you don’t have ramps on hand, this recipe is just as delicious with spring onions (a personal favorite) or scallions. You can also swap out the asparagus for another hearty green – I’m not precious about this recipe, you can play with it.
It is a very simple recipe, but that’s to celebrate the flavor of the ramps. Ramps are wild garlic, you can only forage for them, instead of actually farm and harvest. It’s why when they come about this time of year, it makes them all the more special. Ramps are typically seen as an addition to a meal, say in a pesto or sauce, but my favorite way to eat them is to eat them whole. This bowl harnesses their subtle, garlicky flavor and really pulls it to the forefront. The chili is there to just pack some heat, and the egg adds some much-welcomed protein and richness.
Table of contents
What are ramps, and what do they taste like?
Ramps are a spring allium, also known as wild garlic. They grown wildly and cannot be farmed, which is why when they come about in the spring, they are all the more special. To me, ramps taste like a milder, sweeter form of garlic, which is just absolutely delicious.
They are fun to use in the spring, when they sprout up in abundance, but if you don’t have ramps on hand, don’t worry, spring onions and scallions work similarly, and are equally good!
Ingredients you will need for this recipe
- 1/2 cup farro, uncooked
- 1 bunch of ramps or scallions, about 8 stalks
- 15 medium asparagus spears
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Aleppo pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 2 cups vegetable broth
- 1/2 lemon, for juicing
- 4 large eggs
- 1 ounce fresh parmesan, for serving
How to prepare this recipe
This recipe comes down to timing. I start with the farro first, and while that is cooking, I work on the cooking of the ramp stems and asparagus, then the chili ramp broth. This recipe works best if you are working on two burners side-by-side, but you can also do everything one at a time, which is how the recipe is outlined. Here’s the full step-by-step breakdown:
- In a medium sized pot, cook the farro according to package instructions. Drain and set aside. Add water back to the pot for poaching the eggs later.
- Separate the bottom of the ramps from the leaves. Cut the leaves lengthwise into long strips, and cut the stems crosswise into thin medallions. Halve the asparagus spears lengthwise to create long strips.
- Put a large high-sided skillet over medium heat. Add 1 tablespoon of olive oil.
- Add in the ramp leaves and asparagus and stir to coat in the oil. Season with a pinch of kosher salt and cook, stirring occasionally until the ramp leaves have wilted down, about 4-5 minutes. Remove them from the pan and set aside.
- Add 3 tablespoons of olive oil to the pan along with the sliced ramp stalks, the red pepper and Aleppo pepper. Season with salt and a few generous cracks of black pepper. Let the oil come to a fizz, stirring occasionally as the oil begins to turn red, about 4-5 minutes.
- Pour the vegetable broth into the pan and stir. Add in the juice from 1/2 lemon. Stir to combine and season to taste. Reduce the heat to medium low to keep the broth warm.
- While this is happening, bring the large pot of water that cooked the farro up to a simmer. Poach the eggs one at time, swirling the water into a whirlpool first, then lowering them into cook for 4 minutes, undisturbed. Set aside.
- To plate, add a scoop of the asparagus and ramp leaves to a bowl, top with the farro, then pour the hot chili ramp broth over top. Nestle in the two eggs and grate on more black pepper. Finish with freshly grated parmesan, and enjoy.
Looking for similar bowls and lunches?
I have a ton of simple bowls that I am truly obsessed with on the blog. Here are a few of my favorites!
And that’s everything for these poached eggs over ramp brodo!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Poached Eggs over Ramp Brodo
Equipment
- 1 chef's knife
- 1 medium pot
- 1 large, high-sided sauté pan
Ingredients
- 1/2 cup farro uncooked
- 1 bunch of ramps or scallions about 8 stalks
- 15 medium asparagus spears
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Aleppo pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 2 cups vegetable broth
- 1/2 lemon for juicing
- 4 large eggs
- 1 ounce fresh parmesan for serving
Instructions
- In a medium sized pot, cook the farro according to package instructions. Drain and set aside. Add water back to the pot for poaching the eggs later.
- Separate the bottom of the ramps from the leaves. Cut the leaves lengthwise into long strips, and cut the stems crosswise into thin medallions. Halve the asparagus spears lengthwise to create long strips.
- Put a large high-sided skillet over medium heat. Add 1 tablespoon of olive oil.
- Add in the ramp leaves and asparagus and stir to coat in the oil. Season with a pinch of kosher salt and cook, stirring occasionally until the ramp leaves have wilted down, about 4-5 minutes. Remove them from the pan and set aside.
- Add 3 tablespoons of olive oil to the pan along with the sliced ramp stalks, the red pepper and Aleppo pepper. Season with salt and a few generous cracks of black pepper. Let the oil come to a fizz, stirring occasionally as the oil begins to turn red, about 4-5 minutes.
- Pour the vegetable broth into the pan and stir. Add in the juice from 1/2 lemon. Stir to combine and season to taste. Reduce the heat to medium low to keep the broth warm.
- While this is happening, bring the large pot of water that cooked the farro up to a simmer. Poach the eggs one at time, swirling the water into a whirlpool first, then lowering them into cook for 4 minutes, undisturbed. Set aside.
- To plate, add a scoop of the asparagus and ramp leaves to a bowl, top with the farro, then pour the hot chili ramp broth over top. Nestle in the two eggs and grate on more black pepper. Finish with freshly grated parmesan, and enjoy.
