Poached eggs on toast with ramps

## Ingredients for Poached eggs on toast with ramps

- 1 pound ramps - 60g (1/2 stick) unsalted butter - Kosher salt, freshly ground pepper - 1 tablespoon distilled white vinegar - 4 large eggs - 4 1/2"-thick slices country-style bread - 2 tablespoons olive oil, plus more for drizzling - 4 ounces fresh goat cheese, room temperature - Flaky sea salt (such as Maldon)

## How to make Poached eggs on toast with ramps

1. Prepare the ramps by slicing the dark green leaves into 2.5cm pieces, then slice the white bulbs and red stems into 5mm rounds. 2. Melt the butter in a medium frying pan over a medium heat. Add the sliced bulbs and stems, season with salt and pepper, and cook for 5–8 minutes until beginning to soften. 3. Add the ramp leaves to the frying pan and cook for a further 3 minutes, stirring often, until the greens have wilted and softened. 4. Meanwhile, fill a large saucepan with 5cm of water and bring to a boil. Reduce the heat to a gentle simmer and stir in the vinegar. 5. Crack one egg into a small ramekin and gently slide it into the water. Repeat with the remaining eggs at 30-second intervals, allowing the whites to become opaque before adding the next. 6. Poach the eggs for approximately 3 minutes until the whites are set but the yolks remain runny. 7. Use a slotted spoon to carefully lift the eggs out of the water and drain them on kitchen paper. 8. Toast the bread slices until golden, then brush with 2 tablespoons of olive oil and season with salt. Spread each slice generously with the softened goat cheese. 9. Top the toasts with the buttery ramps and a poached egg. Finish with a drizzle of olive oil, a pinch of flaky sea salt and a grind of black pepper.

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