• 8 c low/no-sodium chicken stock
  • 4 large eggs
  • 1 lb asparagus, trimmed, cut into 3" pieces
  • 4 small carrots, peeled, sliced 2" thick
  • 8 oz shiitake mushrooms, stems removed, halved
  • 8 ramps, green and white parts separated, coarsely chopped
  • 1 c torn basil leaves
  • 1 tbsp apple cider vinegar
  • Freshly ground pepper
  • Extra-virgin olive oil (for drizzling)
  1. Bring stock to a simmer in a small pot over medium-high heat.
  2. Crack an egg into a small bowl, then gently slide egg into stock. (If you want a crystal-clear broth, you can poach the eggs in water instead.)
  3. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds).
  4. Poach eggs until whites are set and yolks are still runny, about 3 minutes.
  5. Using a slotted spoon, transfer eggs to paper towels as they are done.
  6. Reduce heat to medium and return stock to a gentle simmer.
  7. Add asparagus, carrots, mushrooms, and white parts of ramps.
  8. Cook, stirring occasionally, until asparagus and carrots are tender, 3–5 minutes.
  9. Remove from heat and stir in basil, vinegar, and ramp greens; season with salt.
  10. Divide broth and vegetables among bowls.
  11. Gently slip an egg or 2 into each bowl; season with pepper and drizzle with oil.