Uni Toast Recipe | Wine Enthusiast Magazine
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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.


1 teaspoon butter, divided
4 slices baguette, 1-inch thick
2 eggs, lightly beaten
1 tablespoon crème fraîche
¼ teaspoon salt
¼ teaspoon dried, ground Espelette pepper
1 teaspoon chopped chives
8 sea urchin tongues


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.