Scrambled Eggs With Sea Urchin (Uni) On Toast
Serves
2
Prep Time
5 min
Cook Time
5 min
Print Recipe
The addition of the fresh sea urchin adds a luxurious, savoury and decadent richness to the standard scrambled eggs on toast, taking this everyday meal to a restaurant quality dish!
Ingredients
- 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 |