There's not really much to say about fried eggs with ramps and morels sautéed in butter (and a little bacon fat), other than that it's a truly stellar breakfast.
I suppose I could mention that the first time I tried morels, ramps, and bacon together was when I was a green, never-seen-a-morel-in-my-life line cook at No. 9 Park in Boston. The chef de cuisine was kind enough to not just personally demonstrate how to cook them but to actually serve me a whole plate for a family meal.
It's also probably worth talking a bit about why morels and ramps make such a sublime pairing. There is the whole "what grows together goes together" thing, and both morels and ramps have extremely short spring seasons. But that's not the real reason. The reason is that ramps, more than any other allium I can think of, have a way of releasing their flavor into whatever fat you're cooking them in.
Everything about this dish is quick. The season is quick, the preparation is quick, and quickest of all is the eating.
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