From Casa Mono, our neighborhood Spanish restaurant in Gramercy, comes this showstopper of an egg dish: creamy scrambled eggs topped with salted walnuts, colatura, fresh uni and lime. Watch Chef de Cuisine Adrian Pineda craft this plate from start to finish, then try the recipe at home or head to Casa Mono to taste it.
Serves 1 hungry person
½ cup heavy cream or milk
5 lobes Uni (sea urchin)
1 tablespoon roasted, salted walnuts (chopped or ground coarsely)
1 teaspoon colatura di alici or fish sauce
Extra-virgin olive oil (Arbequina if available)
Juice and zest of ½ a lime
Mix eggs and cream together.
In a nonstick pan, add 1 tablespoon olive oil, eggs, and cream. Over very low heat using a heat resistant spatula continuously stir your eggs and break apart any large pieces.
Continue to cook until the eggs have a porridge-like consistency. Do not allow them to dry out!
Pour the eggs into a shallow bowl and dress with a drizzle of extra-virgin olive oil and colatura.
Sprinkle walnuts over the top and gently place uni lobes on the surface of the eggs.
Finish with lime zest and juice.