Goat Cheese Scrambled Eggs and Ramps in Puff Pastry

Heat your oven to 400 F and place the puff pastry on a parchment lined baking sheet. Bake for 15 minutes or until puffed and golden brown. Set aside

In a medium mixing bowl, crack the eggs, add the heavy cream, and season with salt and pepper to taste. Whisk until the yolks are all broken up and the eggs become frothy.

In a large non-stick pan over low heat melt 1½ tablespoons of butter. Once the butter is melted pour in the eggs. Let them sit for about 30 seconds. At this point some soft curds should start to develop. Move them around with a spatula and add half of the goat cheese, breaking it up with your hands into small pieces. You want to continue to move the eggs around frequently to melt the goat cheese. This also keeps the eggs nice and soft. If you find the eggs are cooking too quickly lower the heat—it should be as low as it can go. The eggs are done cooking when there’s still a little liquid left in the pan. It will set up more as it cools.

Scoop the eggs into a bowl and carefully wipe the pan clean with a paper towel. Return pan to the burner and increase the heat to medium. Add the remaining ½ tablespoon of butter and saute the ramps until they are wilted.

To serve: Place a puff pastry square on a plate and break the center slightly with a spoon. Scoop ¼ of the eggs in the center of the puff pastry, top with pieces of goat cheese and ramps.