Food

Eggs and More Eggs Meet Uni at Salero

The brilliant idea of putting an egg on, well, just about anything, was something Chicago-based chef Ashlee Aubin first noticed while eating his way through Spain. “The Spaniards put eggs on everything,” he says. At his Spanish restaurant Salero, sunny yolks show up on confit potatoes a la plancha, while soft-scrambled eggs come topped with salty, bright sea trout roe for a pintxo we’re...