Toast with Ramp Kimchi and Poached Eggs

You Will Need:

  • 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 2 teaspoons gochugaru (coarse Korean hot pepper powder) or 1 teaspoon mild chile flakes (such as New Mexico)
  • ½ teaspoon fish sauce
  • ½ teaspoon grated peeled ginger
  • 4 slices of bread, toasted, buttered
  • 4 Perfect Poached Eggs

Cut ramp bulbs in half (quarter if large). Slice greens into 1″ pieces. Give ramp bulbs and greens, salt, and sugar a good toss in a medium bowl. Let sit until greens are slightly softened and begin to release a little liquid, about 1 hour. Mix gochugaru, fish sauce, and ginger into kimchi.
Spread kimchi over toast and top each with a poached egg.
Do Ahead: Ramp kimchi can be made 2 weeks ahead. Cover and chill. Kimchi will mellow slightly over time.

Recipe by Chris Morocco
Photograph by Ted Cavanaugh
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