- 2 tablespoons unsalted butter
- 1/2 cup breadcrumbs
- 1/2 cup grated Gruyere cheese or white cheddar
- 3/4 pound rams, trimmed
- Salt and freshly ground white pepper
- 1/2 cup heavy cream
- Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from burning. Toast about two minutes, or until the toast is a light golden color.
Transfer to a plate. When cooled, toss with the cheese.
Turn on your broiler. Melt the remaining butter in the skillet until it just begins to brown. Add the ramps, facing them all in the same direction. Cook the ramps over high heat, turning occasionally, until they are limp and a light golden color.
Season with salt and pepper, add the cream, and bring to a simmer. This should take only about one minute. Remove the ramps from the heat. Sprinkle the breadcrumb mixture over the top of the ramps in the skillet.
Set the skillet under the hot broiler for only about 30 seconds, or until they are bubbling and brown. Serve immediately.