Scallop Espuma-Topped Soft Egg

Brad Kilgore

If you know, you know. Former guests of Alter, the much-celebrated fine-dining spot in Miami’s Wynwood neighborhood that closed in the wake of the pandemic, still talk about The Soft Egg, a wholly unique starter created by Brad Kilgore, now chef/partner of MaryGold’s by Brad Kilgore, located in the Arlo Wynwood Hotel. Here, Kilgore has resurrected the dish to fresh acclaim. “Guests were reaching out, inquiring at the restaurant and even sending direct messages, eager to know when The Soft Egg would make its triumphant return on MaryGold’s menu,” says Kilgore.

The light and airy appetizer conceals a soft-cooked egg beneath layers of roe-like black truffle pearls, a thin crisp of dehydrated Gruyère and a light mousse of sea scallop and Gruyère, which is torched, resulting in a beautiful brûlée. “Upon breaking it open, the egg yolk is revealed, creating a delightful visual and flavor experience,” he says. “What is better than a combination of tru e caviar and French cheese?” He credits the success of the dish to its harmonious blend of fl avors. “The natural richness of the scallop, the saltiness of the caviar and cheese, and the subtle hint of black truffle create a symphony of tastes that captivates the palate.”

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