The perfect spring breakfast or brunch.
- 1/4 pound slab bacon, cut into 1- by 1/4- by 1/4-inch lardons
- 1/2 cup water
- 2 tablespoons butter
- 16 ramps, washed and ends trimmed
- Kosher salt and freshly ground black pepper
- 2 to 4 large eggs
- Red chili flakes
Place bacon in a 10-inch nonstick skillet and add water. Bring to a simmer over high heat and cook, stirring occasionally, until water has evaporated and bacon is well-rendered and crisp, about 15 minutes. Transfer bacon to a small bowl, but leave rendered fat in skillet
Add butter to bacon fat and heat over high heat until foaming has subsided and butter begins to brown. Add ramps and cook, stirring and tossing occasionally until well browned. Season to taste with salt and papper. Transfer ramps to bowl with bacon.
Crack eggs directly into skillet and fry over medium-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them, season to taste with salt, pepper, and chili flakes, and serve with bacon and ramps.