We're nearing the end of the all-too-brief ramp season here on the East Coast.

So far, I've been trying to get the most out of ramp availability this spring. In April I taught two classes on Asian cooking using seasonal ingredients and managed to get a bunch of students addicted to these delicious wild leeks. We stuffed them into dumplings, used them in a lamb stir-fry, and even garnished cold sesame noodles with them.

At home, I've also tried to cook with ramps every chance I got, wherever and whenever I'd normally use scallions, garlic, onions, or shallots. But the quickest, easiest, and by far most comforting dish is fried eggs.