Cherokee Tribal Food Distribution Program

Farmhand’s Breakfast with Coffee

Farmhand's Breakfast with Coffee

Watson Harlan
The dish selected for this is still a favorite of many Cherokees: ramps and eggs. This is served with a simple corn pone cake that is our version of a hoecake that was the staple of many American's breakfast. Simple, easy to prepare, filling, and nutritious for a day at work. Coffee makes its first appearance here with the arrival of beans as a result of American's taste for the black brew over that of tea, a cultural response to the Revolution, where coffee replaced tea as America's drink of choice.
Cuisine American, Cherokee


  • ramps
  • chicken eggs
  • cornmeal
  • water
  • salt
  • oil or butter
  • coffee beans
  • salt
  • pepper



  • Heat a large pan on medium heat. Add a little oil.
  • Crack eggs into a bowl. Add cornmeal, water, and salt and make a pancake batter consistency. For a softer, less chewy cake, add a little wheat flour.
  • Pour batter into hot pan making silver dollar sized pancakes. Cook until bubbles pop in center and edges begin to dry. Flip over. Cook until golden brown.

Ramps and Eggs

  • Wash the ramps thoroughly.
  • Add ramps to hot pan until soft and wilted, fragrant and tender.
  • Pour in eggs. Stir slowly to mix ramps and eggs until cooked.


  • In a small saucepan, bring water to a boil.
  • Wrap ground coffee in cheesecloth, tie off with butcher twine, place into pot, and turn to medium heat.
  • Serve immediately with a little honey or brown sugar and breakfast.
Keyword eggs, ramps

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