Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.

I only buy ramps once a year. Partly because their season is so short, but also because they’re just so damn expensive. So when that yearly ramp purchase rolls around, I want to make the most of them. Ramps deserve to be the star, in fact, it feels like they demand it. If you can only have them once a year, you’d better appreciate it!

Enter this ramp toast, inspired by one of my favorite recipes by Molly Baz, “Fancy French Eggs On Toast,” from Cook This Book. It's as close to egg salad as I’ll ever get (it is just not the place for mayo!).

This toast feels like an ode to the little luxuries of the spring farmers market: ramps (duh), good sourdough, pasture-raised heritage eggs, snap peas, and two types of mustard to bring it all together. If you can't get your hands on ramps, fear not. Just swap in some chives and additional tender herbs like parsley, tarragon, basil, or even arugula, and you’ll still have a delicious toast.

Recipe

Serves 1 generously, or 2 as a lighter meal

Ingredients:

• 2 large eggs

• 3-4 ramps

• 8 sugar snap peas, trimmed

• 1 tbsp grainy Dijon mustard

• 1 tsp Dijon mustard

• 2 tbsp olive oil

• 1 tsp apple cider vinegar

• Black pepper and salt to taste

• Leaves from 4 sprigs of tarragon

• Sourdough bread

Directions:

1. Bring a pot of water to a boil. Gently add the eggs and set a timer for 8 minutes. When the timer goes off, remove the eggs from the boiling water and place them in an ice bath.

2. Thinly slice the ramps. Place the chopped bulbs and stems in a bowl, and set the chopped leaves aside.

3. Thinly slice the snap peas on a bias, and set aside with the sliced ramp leaves.

4. In a bowl, whisk together the mustards, olive oil, vinegar, a good pinch of Diamond Crystal kosher salt, and a generous amount of freshly ground black pepper.

5. Add the snap peas, ramp leaves, and tarragon to the bowl. Mix to coat in the dressing.

6. Peel the shells off the cooked eggs and cut them into quarters (or smaller, if preferred).

7. Add the cut eggs to the bowl with the dressing, ramps, and peas. Gently stir to combine.

8. Toast the sourdough bread and top with the egg-ramp mixture.

That’s all for now! See you next time At Isabelle’s.