Eggs for Eggs

Or, more accurately, eggs as eggs.

Pasta, maitake mushroom, butter, sea urchin roe, parmesan (and just a sprig of rosemary).

The post will come soon, but for now I'll leave you with this Jacques Pepin quote:

Fishermen in France open the sea urchin and immerse it in seawater, shaking it to clean the inside. Everything washes out except the roe which is attached to the "wall" of the shell. They dip sticks of buttered bread into the roe and eat them.

Jacques Pepin, Complete Techniques, pg 163 (2001). Awesome.