Uni Egg Recipe
Sea urchin, champagne beurre blanc, brioche croutons
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Ingredients
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Sea Urchin
Champagne Beurre Blanc
Brioche Croutons
Method
Prepare the Brioche Croutons
- 1
Toast the Brioche
Preheat your oven to 180°C (350°F). Toss the brioche cubes with olive oil and salt. Spread them out on a baking sheet and bake for 10-12 minutes until golden and crispy. Set aside.
Make the Champagne Beurre Blanc
- 2
Prepare the Sauce
In a medium saucepan over medium heat, combine the champagne and shallots. Reduce until almost dry, about 5 minutes. Add the heavy cream and simmer for another 2 minutes. Gradually whisk in the cold butter cubes until the sauce is smooth and emulsified. Season with salt and white pepper to taste. Keep warm.
Cook the Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual bowls. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Assemble the Dish
- 4
Plate the Uni Egg
On a plate, place a toasted brioche crouton. Top with a poached egg and then add a generous spoonful of sea urchin on top. Drizzle with champagne beurre blanc and serve immediately.