Jump to Recipe

Baked Eggs with Ramps, Sweet Onions, Tomatoes & Goat Cheese



prep time:

10 mins

cook time:

15 mins

Total time:

25 mins





  1. Heat oven to 375ºF. Position rack to middle of oven. Generously butter 4 mini cocottes or ramekins. Place onto baking sheet; set aside.
  2. Combine crème fraîche and milk in small bowl until well mixed; set aside
  3. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in large skillet over medium heat. When butter begins to foam, add onion and white parts of ramps; cook until softened. Season with salt and pepper to taste. Add greens of ramps. Cook 1 minute or until greens are wilted. Remove from heat.
  4. Divide halved grape tomatoes between prepared dishes; top with onion mixture. Add quarter of Bijou to each dish; crack an egg into each dish. Top each with 1 tablespoon crème fraîche mixture; sprinkle with Parmesan cheese.
  5. Bake 12-15 minutes or until whites are just set and yolks are runny, rotating pan halfway through baking. Serve immediately; enjoy with crostini and a light salad.