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 the same pan, heat 1 tablespoon of butter 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.
This is optional but I like to add a pinch of flakey salt on top of the uni as a finishing touch. Start with a light sprinkle - you don’t want to over salt it.
Serve immediately and enjoy!
