Recipes
Scrambled Eggs With Sea Urchin (Uni) On Toast
Sea urchin transforms scrambled eggs with its natural creaminess and subtle ocean sweetness. The key is to fold the uni in at the last moment, letting it gently warm while keeping its delicate flavour. Use good bread and salted butter - they're the foundation for all those luxurious bites.
Serves
2
Prep Time
5 min
Cook Time
5 min
Print RecipeIngredients
- 7 tbsp (105 mL) unsalted butter, divided
- 6 eggs
- Salt and pepper to taste
- 2 slices of brioche, cut 1 inch (2.5 cm) thick
- 6 pieces of sea urchin (145 g)
- 1 cup (250 mL) of chopped chives (1 bunch)
Instructions
- Step 1
In a medium non-stick pan, add 1 to 2 tablespoons (15 to 30 mL) of the butter and melt over low to medium heat.
- Step 2
Add eggs and remaining butter to the pan and stir vigorously with a spatula, making sure to scrape all edges of the pan.
- Step 3
Continue stirring, taking the pan on and off the heat until desired consistency. Season with salt and pepper and remove from pan.
- Step 4
Toast both sides of brioche. Place scrambled eggs on brioche slices and top with pieces of sea urchin. Garnish with chives and serve.
Tips
Sea urchin can be substituted with any fish egg like tobiko, masago or ikura.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 758 |
| Fat | 62 g |
| Saturated Fat | 33 g |
| Trans Fat | 1 g |
| Carbohydrate | 17 g |
| Fibre | 0 g |
| Sugars | 1 g |
| Protein | 33 g |
| Sodium | 631 mg |
