Courtesy Walter Manzke, chef, République, Los Angeles
At République, Sommelier Maria Garcia guides patrons to a wine from Jura to complement Manzke’s signature uni toast. Imagine a perfect French soft egg scramble draped in an orange velvet shroud of uni. It’s heaven by way of LaBrea Avenue.
Published: February 14, 2017
Ingredients
Directions
Lightly butter both sides of baguette slices. Fry in sauté pan until golden. Melt butter in small saucepan over medium heat. Add eggs, crème fraîche, salt and pepper. Scramble lightly with whisk until it begins to set. Add chives, and adjust seasonings to taste. Place eggs on baguette slices. Top with urchin and serve. Serves 4.
Pair It
Domaine du Pelican 214 Savagnin Ouillé (Arbois). The vibrant acidity of this Savagnin cuts through the rich creamy eggs, while subtle salinity harmonizes seamlessly with the uni.
