- Recipes
Scrambled Eggs with Sea Urchin (Uni) on Toast
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!
- Serves: 2
- Prep Time: 5 min
- Cook Time: 5 min
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.
Step 4
Season with salt and pepper and remove from pan.
Step 5
Toast both sides of brioche.
Step 6
Place scrambled eggs on brioche slices and top with pieces of sea urchin.
Step 7
Garnish with chives and serve.
Notes
Sea urchin can be substituted with any fish egg like tobiko, masago or ikura. They add a nice flavour-burst to the creamy scrambled eggs.
