# Springtime Camping Eggs with Ramps, Bacon, Greens, and Sauerkraut > Soft scrambled eggs and glossy, wilted ramps make a spring breakfast worth sitting down for. Thick bacon, tender greens, and a cold forkful of sauerkraut bring smoke, earthiness, and enough acidity to keep every bite lively. - URL: https://www.chezjk.com/recipes/springtime-camping-eggs-at-home-with-ramps - Author: Jonathan Katzman - Cooked and photographed: 2023-05-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free ![Springtime Camping Eggs with Ramps, Bacon, Greens, and Sauerkraut](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F82734be437325ba2.jpg) ## Soft Camping-Style Scrambled Eggs Gentle heat and broad folds produce tender, substantial curds that hold the ramps without turning dry. ### Ingredients - 12 large eggs - 1 tablespoon ghee - 1/4 teaspoon fine sea salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Whisk the eggs with the salt until no streaks of white remain. 2. Melt 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 the set egg toward the center, allowing liquid egg to flow into the cleared space. Continue making slow, broad folds, reducing the heat if the eggs set rapidly or begin to brown. 4. Remove from the heat when the curds are softly set and glossy, with no loose raw egg pooling in the pan. Fold once more and transfer immediately to warm plates. Finish with pepper. ### Notes - Salt lightly at first: the bacon and sauerkraut provide plenty of seasoning. - For diners at higher risk from undercooked eggs, use pasteurized eggs and cook to 160°F. ## Oven-Crisped Thick-Cut Bacon Oven cooking renders thick bacon evenly while freeing the stovetop for the eggs and vegetables. ### Ingredients - 8 slices thick-cut bacon, gluten-free and made without added sugar ### Instructions 1. Heat the oven to 400°F. Line a rimmed baking sheet with foil or parchment rated for that temperature. 2. Arrange the bacon in a single layer and roast for 18–25 minutes, checking early and rotating the tray if needed. 3. Remove when the fat is rendered and the edges are deeply browned, with the centers still slightly supple. Transfer to a paper-towel-lined plate. ### Notes - Very thick slices may take several minutes longer; judge by rendered fat and browned edges rather than time alone. ## Gently Wilted Ramps Cooking the bulbs before the leaves softens their sharpness while keeping the greens vivid and silky. ### Ingredients - 1 large bunch, about 6 ounces ramps - 1 tablespoon ghee - 1 tablespoon water - 1 pinch fine sea salt ### Instructions 1. Trim the roots and remove any slippery outer skin. Wash the ramps thoroughly, especially where the leaves meet the stems, and dry well. 2. Separate the pale bulbs and stems from the leaves. Halve thick bulbs lengthwise, leaving the leaves whole. 3. Heat the ghee in a wide skillet over medium heat. Add the bulbs and stems with a pinch of salt and cook for 2–3 minutes, stirring, until beginning to soften without deeply browning. 4. Add the leaves and water. Toss for 30–90 seconds, just until the leaves collapse and turn glossy. Remove from the heat. ### Notes - Ramps are a brief spring specialty rather than a typical local Bay Area crop. If unavailable, use spring onions with a small handful of tender greens, cooking the onions first. ## Tender Skillet Kale A small bed of dark greens adds an earthy counterpoint to the eggs and catches their buttery juices. ### Ingredients - 1 bunch, about 10 ounces lacinato kale - 2 teaspoons ghee - 3 tablespoons water, plus more if needed - 1 teaspoon fresh lemon juice - to taste fine sea salt and freshly ground black pepper ### Instructions 1. Strip away tough kale stems. Wash the leaves and chop into roughly 1-inch pieces. 2. Heat the ghee in a skillet over medium heat. Add the kale and a small pinch of salt, and toss for 1–2 minutes. 3. Add the water, cover, and cook over medium-low heat for 5–7 minutes, stirring once, until tender. Add another splash of water if the pan dries before the kale softens. 4. Uncover and let any remaining liquid evaporate. Finish with the lemon juice and pepper; adjust salt sparingly. ## Sauerkraut Cold, crisp fermented cabbage cuts through the rich eggs and bacon without needing another sauce. ### Ingredients - 1 cup plain gluten-free sauerkraut, made with cabbage and salt ### Instructions 1. Drain off excess brine without squeezing the cabbage completely dry. 2. Loosen the strands with a fork and serve cool or at room temperature. ### Notes - If especially salty or sour, rinse briefly and drain well. ## Overall Timing / Workflow The bacon cooks hands-off while the vegetables are prepared, leaving the delicate eggs until the last moment. ### Instructions 1. 0:00 — Heat the oven to 400°F and prepare the bacon tray. 2. 0:05 — Put the bacon in the oven. Wash and trim the ramps and kale, and drain the sauerkraut. 3. 0:15 — Cook the kale. Whisk the eggs and warm four plates. 4. 0:23 — Check the bacon and remove it when browned. Cook the ramps while keeping the kale warm. 5. 0:28 — Set the ramps aside, loosely covered, and scramble the eggs. Plate everything as soon as the eggs are ready. ### Notes - Allow about 35–40 minutes overall, depending on bacon thickness and oven preheating. ## Plating Keeping the sauerkraut separate preserves its crunch and prevents its brine from thinning the eggs. ### Instructions 1. Place a small mound of kale slightly off-center on each warm plate. 2. Spoon the eggs beside and partly over the greens, then drape the ramps over the eggs with their pale stems visible. 3. Lay two bacon slices along one side and add the sauerkraut on the opposite side. Serve immediately. ## Leftover Path Separate storage keeps the fermented cabbage crisp and allows the cooked components to be reheated without overcooking the eggs. ### Instructions 1. Refrigerate cooked leftovers in separate shallow containers within 2 hours and use within 3–4 days. Keep the sauerkraut separate and follow its package storage guidance. 2. Reheat bacon in a 350°F oven until hot and crisp. Warm the greens and ramps in a covered skillet with a splash of water. 3. For best texture, make fresh eggs for the leftovers. If reheating cooked eggs, warm gently in a covered skillet until they reach 165°F; they will be firmer than the original scramble. 4. Serve with the sauerkraut added cold after reheating. --- 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.