1/2 pound ramps
2 tablespoons unsalted butter
salt and freshly ground pepper
1 tablespoon distilled white vinegar
2 large eggs
2 1/2"-thick slices country bread
1 tablespoon olive oil, plus more for drizzling
¼ cup fresh ricotta
Flaky sea salt
Trim stems of ramps. Slice crosswise into 1” thick pieces. Heat butter in a skillet over medium heat. Add ramps, season with salt and pepper, and cook, stirring often, until softened, 3-4 minutes.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat to simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining egg, poach until whites are set but yolks are still runny, about 3 minutes.
Using a slotted spoon, transfer eggs to paper towels.
Brush bread with olive oil, and grill or toast until crispy. Season with salt. Spread toasts with ricotta and top with ramps and eggs. Drizzle with more oil and season with flaky salt and pepper.