4 large organic eggs

2 pounds ramps, bulbs trimmed and cleaned (can be substituted with leeks)

1 lb pork sausage, crumbled

8 ounces wild mushrooms, trimmed and cleaned

1 teaspoon olive oil

1 tablespoon unsalted butter

4 slices peasant bread, toasted

salt and pepper to taste

grated parmesan cheese for garnish

water for boiling eggs

bowl of cold water

Heat olive oil in a large skillet over moderate heat. Add sausage, stirring occasionally until browned and crisp, about 6 minutes. Using a slotted spoon, transfer sausage to a small bowl and set aside. Reserve skillet with sausage drippings.

Place eggs in a medium saucepan, fill with enough water to cover eggs plus one inch. Bring water to a boil then remove from heat, cover with lid and let stand for 5-6 minutes.  

In the same skillet with sausage drippings toss in mushrooms and butter, cook for 3 minutes scraping the brown bits. Add in ramps and season with salt and freshly ground black pepper. Saute for another 2-3 minutes until lightly caramelized and tender. To serve, top each toast with ramp mixture, reserved sausage and garnish with parmesan cheese. 

Remove the eggs from the hot water and transfer to the cold water bowl. Let cool slightly then transfer to eggcup. 

* Ramps, eggs and mushrooms from Union Square Farmer's Market, 14th St. and Broadway New York, NY