This is sort of a riff on Bi Bim Bap, only with a Mediterranean flair to the flavors. The assembly is pretty quick and simple, and the result is not only delicious but also very pretty as you serve it up. Personally, I didn't think it needed hot sauce, but my husband added some to his and liked the result.
1 1/2 cups uncooked rice (brown or white, your choice)
1/2 lb ramps, washed
1 1/2 cups chopped roasted red peppers
2-3 oz crumbled feta or goat cheese
Salt and pepper to taste
Hot sauce (optional)
Cook the rice however you normally do (I use a rice cooker). While it cooks, assemble the rest of the meal.
Slice the root ends off the ramps. Thinly slice the bulbs and stems and set aside, then slice the leaves cross-wise into thin ribbons and set aside separately.
Heat a little olive oil in a skillet, then add the ramp bulb and stem pieces and saute over medium high heat for 3-4 minutes, until tender. Add the leaves and saute until nicely wilted, about 1 minute, then remove from heat and set aside.
Heat a wide bottomed pot of water to a boil, then reduce heat to a simmer. Crack each egg into a cup or small bowl and gently slide it into the water. Cook for about 3 minutes, until the whites set up, then carefully remove with a slotted spoon.
When the rice is ready, quickly heat the roasted red peppers in the skillet, then separately reheat the ramps if needed.
Assemble each bowl individually: a generous serving of rice at the bottom, then two eggs on top of it. Add a quarter of the ramps to each bowl in a small mound, then a quarter of the red peppers in another small mound. Top the whole thing with crumbled feta or goat cheese. Add salt and pepper (and hot sauce if desired) at the table.