If you’ve never added uni to your egg toast, you have to add it to your list. It’s the perfect balance between sweet, savory, and briny with a buttery, melt-in-your-mouth texture.
I’m convinced if you put uni on anything, it’ll be *chef kiss* and eggs are no exception. if you’ve never had uni or sea urchin before, it’s rich and creamy with a consistency of a firm velvety custard. Flavor-wise, it’s slightly sweet and briny with a subtle oceany taste. You’ve probably seen it served on sushi but there are so many other ways it can be used to elevate a simple dish.
It’s a one-of-a-kind ingredient and is even considered a delicacy in some cultures so I highly recommend giving this recipe a try!
- 1 oz Uni (sea urchin) (about 2 pieces per toast)
- 2 slices milk bread substitute with white bread or brioche
- 1 tbsp butter unsalted
- 3 eggs
- 2 tbsp heavy cream
- 2 tbsp olive oil divided
- 1 tbsp walnuts chopped
- Lime juice
- Lime zest
- salt and pepper to taste
- Combine eggs and heavy cream in a mixing bowl. Whisk until fully combined then, set aside.
- Remove the crust from the milk bread. Then cut each slice in half (for 2 large pieces) or quarters (for 4 small pieces)
- In a pan, heat butter over medium heat. Place each piece of bread into the pan and quickly flip so both sides are buttered.
- Toast all pieces until crispy and golden brown. Remove then set aside.
- In a pan, heat 1 tablespoon of olive oil over medium-low heat. Pour in the egg cream mixture. Continuously stir with a spatula until small curdles of egg form. Cook until your desired doneness (I prefer mine a bit runny). Season with salt and pepper.
- To assemble the toast, layer on scrambled eggs, then add a drizzle of olive oil over the eggs. Top with walnuts, uni, lime juice, and lime zest. Repeat for all pieces of toast.
- Serve immediately and enjoy!