# Soft Scrambled Eggs with Morel-Miso Ramps, Bacon and Sauerkraut > Soft scrambled eggs catch the buttery, deeply savory drippings from ramps cooked with bacon fat and morel miso. Thick bacon and a cool forkful of sauerkraut bring smoky richness and sharp crunch to a late-spring Sunday breakfast. - URL: https://www.chezjk.com/recipes/ramps-morel-miso-saute-with-soft-scrambled-eggs-bacon-and-sauerkraut - Author: Jonathan Katzman - Cooked and photographed: 2023-05-14 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Soft Scrambled Eggs with Morel-Miso Ramps, Bacon and Sauerkraut](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fda179f79ea4b19c7.jpg) ## Thick-Cut Bacon Gentle rendering gives the bacon browned edges while keeping its center meaty, and supplies the flavorful fat for the ramps. ### Ingredients - 12 oz thick-cut gluten-free bacon ### Instructions 1. Heat the oven to 400°F. Arrange the bacon in a single layer on a rimmed baking sheet. 2. Roast for 20–25 minutes, turning once, until the fat is rendered and the edges are browned but the slices remain slightly pliable. Start checking at 15 minutes if the slices are thinner. 3. Transfer the bacon to a warm plate. Reserve 1 tablespoon of clear bacon fat for the ramps; save any extra separately. ### Notes - Choose broad, thick slices for a meaty result rather than thin, brittle strips. ## Ramps with Bacon Fat, Butter and Morel Miso Cooking the bulbs before the leaves softens their bite without overcooking the greens. Miso, butter and a splash of water turn the bacon drippings into a spoonable glaze for the eggs. ### Ingredients - 8 oz ramps - 1 tbsp reserved bacon fat - 2 tbsp unsalted butter, divided - 1 tbsp gluten-free Shared Cultures morel miso - 2 tbsp warm water, plus more as needed ### Instructions 1. Trim the ramp roots and wash thoroughly, especially where the leaves meet the stems. Dry well. Separate the bulbs and stems from the leaves; halve thick bulbs lengthwise and cut the leaves into approximately 3-inch pieces. 2. Mix the morel miso with the warm water until loosened. 3. Heat the bacon fat in a skillet over medium heat. Add the bulbs and stems and cook for 3–4 minutes, turning occasionally, until tender with a few golden spots. 4. Lower the heat to medium-low and add 1 tablespoon butter and the ramp leaves. Toss for 1–2 minutes, just until the leaves wilt. 5. Add the loosened miso and stir gently for about 30 seconds. Remove from the heat and swirl in the remaining butter. Add water a teaspoon at a time until the drippings are glossy and loose enough to spoon over the eggs. 6. Taste before adding any salt; the bacon fat and miso should provide enough seasoning. ### Notes - Keep the heat gentle after adding the miso so it does not scorch or reduce into a salty paste. ## Soft Scrambled Eggs Broad, tender curds provide a mild, creamy contrast to the salty mushroom miso and smoky bacon. ### Ingredients - 8 large eggs - 1 tbsp ghee - 1 tbsp unsalted butter - 1 small pinch fine salt ### Instructions 1. Beat the eggs with the salt until the yolks and whites are fully combined. 2. Warm the ghee in a large nonstick skillet over medium-low heat. Add the eggs and let a thin layer begin to set. 3. Use a flexible spatula to sweep slowly across the pan, folding the set egg into broad curds and allowing uncooked egg to flow into the gaps. Lower the heat if the eggs set rapidly or begin to brown. 4. When the eggs form soft curds with a moist sheen and no loose liquid remaining, remove the pan from the heat and gently fold in the butter. 5. Plate immediately so residual heat does not dry the eggs. ### Notes - Season lightly because the ramp drippings supply most of the salt. ## Sauerkraut Cold, tangy cabbage cuts through the bacon and buttery eggs without requiring another cooked side. ### Ingredients - 1 cup plain gluten-free sauerkraut, lightly drained ### Instructions 1. Drain off excess brine without squeezing the cabbage dry. 2. Serve cool or at room temperature, allowing about 1/4 cup per person. ### Notes - This accompaniment is optional; keep it separate from the eggs until serving to preserve their texture. ## Overall Timing / Workflow Rendering the bacon first supplies the ramp cooking fat. Preparing the eggs last keeps them soft and hot. ### Instructions 1. 0:00 — Heat the oven and start the bacon. While it roasts, wash and cut the ramps, loosen the miso, drain the sauerkraut and beat the eggs. 2. 0:20 — Check the bacon. Once browned, transfer it to a warm plate and reserve the fat. 3. 0:22 — Cook the ramps, then leave them off the heat while you begin the eggs. 4. 0:27 — Scramble the eggs. If needed, gently rewarm the ramps with a splash of water without boiling the glaze. 5. 0:33 — Plate immediately and spoon the warm ramp drippings over the eggs. ## Plating Keeping the bacon and sauerkraut alongside the eggs preserves their contrasting textures while letting the ramp glaze season the curds. ### Instructions 1. Divide the scrambled eggs among four warm shallow bowls or plates. 2. Arrange the ramps over the eggs and spoon every bit of the glossy miso-butter drippings across them. 3. Lay the bacon alongside and add a small mound of sauerkraut at the edge, away from the warm drippings. ## Leftover Path Storing the components separately keeps the cabbage crisp and allows the bacon and ramps to be reheated without overcooking the eggs. ### Instructions 1. Refrigerate cooked bacon, ramps and eggs in separate airtight containers within 2 hours; use within 3–4 days. Keep sauerkraut in its own container according to its label. 2. Reheat bacon in a 350°F oven until hot. Warm ramps gently in a small skillet with a splash of water. 3. For the best texture, make fresh eggs to serve with leftover bacon and ramps. If reheating cooked eggs, cover and heat gently until they reach 165°F, stopping promptly to limit drying. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.