Fried Eggs with Sauteed Ramps and Duck Bacon

Fried Eggs with Sauteed Ramps and Duck Bacon

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4 slices duck bacon, cut into 1/4-inch wide batons/lardons (you can substitute pork bacon)
1 1/2 tbsp butter
16 ramps, well-washed (like leeks there is a lot of grit in between the leaves) and ends trimmed
4 large eggs
crushed red pepper flakes


Cook bacon in a large cast-iron skillet (or other heavy-bottomed pan) until well-rendered and crisp, about 4-5 minutes. Transfer bacon to a paper towel-lined plate, but leave rendered fat in skillet

Add butter to bacon fat and heat over moderately-high heat until butter begins to brown. 

Add ramps and cook, stirring occasionally, until softened, wilted and beginning to brown in plates, about 1-2 minutes (if your ramps are really thin or thick it will take a little shorter or a little longer - play it by ear). Season lightly with s&p. Discard paper towel under the bacon and transfer ramps to plate with bacon.

Crack eggs directly into skillet and fry over moderatly-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Depending on the size of your pan you might have to do this in two batches. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them (if any), season to taste with s&p, chili flakes. 

Serve with bacon and ramps.