Poached Eggs over Ramp Brodo
This recipe is essentially a fancy way of say eggs, wild garlic, and chili flakes. It's incredibly simple, but filled with vegetables, hearty farro and a lot of flavor. The flavor is thanks to the wild garlic (or ramps) which are delicious but highly seasonal. If you find yourself craving this out of season, scallions or spring onions will work just fine.
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.