Here’s a delicious and healthy breakfast recipe from chef and author Erin French’s new book “The Lost Kitchen: Recipes and a good life found in Freedom, Maine”. Harvest time for ramps and fiddleheads is short but worth the wait and the search.
- 2 cups rice, ideally black but brown will work too
- salt and pepper
- 4 tablespoons olive oil, plus more for drizzling
- 6 ramps or scallions, sliced–greens, bulbs and all
- 3/4 pound fiddleheads or asparagus (cut into 1-1/2 inch pieces), blanched* (*click for instructions)
- 3 tablespoons seasoned rice wine vinegar, plus more for drizzling
- 4 large eggs, fried or poached**
- Microgreens, for garnish (optional)
First, cook the rice. Use your rice cooker if you have one and follow manufacturer’s instructions, but if you don’t have one…bring 3-1/2 cups of water and 1/2 teaspoon of salt to a boil in a heavy-bottomed saucepan, uncovered, over medium-high heat. Cover, reduce the heat to low and simmer until the rice is tender and most of the water has been absorbed, about 35 minutes. Rinse rice with cold water, drain well, and spread over a baking sheet. Chill in the refrigerator for a few hours or overnight (this will help it get nice and crispy when you fry it).
Heat 2 tablespoons of the olive oil in a large skillet, preferably cast iron, over medium-high heat. Add the ramps and fiddleheads, 1/2 teaspoon salt, and a few twists of fresh pepper. Saute until the greens have wilted and the whites have just begun to brown, about 2 minutes.
Raise the heat to high and add the remaining 2 tablespoons olive oil and the rice. Let it be without stirring for 15 to 20 seconds, then give the pan a good stir or shake. Continue frying the rice, stirring occasionally, until crisp, about 4 minutes. Add the vinegar, give the pan another good stir, and remove from the heat.
Toss the microgreens, if using, with a drizzle of olive oil, a splash of vinegar, and a pinch of salt.
Divide the fried rice among 4 plates, top each plate with a fried (or poached) egg and garnish with the greens, if using, and a twist of black pepper.