FOR THE CHAMPAGNE BEURRE BLANC
Champagne: 600 ml (from a 750 ml bottle; reserve the rest as you like)
Shallots: 115 g (sliced thin)
Cracked black peppercorns: 2 g
Thyme: 1 sprig
Bay leaf: 1
Fresh ginger: 10 g (lightly crushed)
Sweet butter: 225 g (softened)
Fine sea salt: to taste
Cayenne pepper: to taste
Fresh lemon juice: to taste
FOR THE BRIOCHE CROUTONS
Brioche: 150 g (diced as finely as the crumb allows)
Clarified butter or neutral oil: 30 g
Fine sea salt: to taste
FOR THE UNI EGG
Large eggs: 8
Champagne beurre blanc: 1 recipe (from above)
Santa Barbara sea urchin/uni : 120 g (1 tray)
Ripe tomatoes: 150 g (peeled, seeded, small dice)
Chives: 10 g (finely sliced)
Tarragon leaves: 2 g (finely chopped)
Brioche croutons: from above
Fine sea salt: to taste
Cayenne pepper: to taste
Fresh lemon juice: to taste
Assorted edible flowers and fines herbes: for serving (optional)
- Combine the Champagne, shallots, peppercorns, thyme, bay leaf, and ginger in a saucepan.
- Bring to a simmer and reduce to about 120 ml.
- Strain into a clean bowl.
- Whisk or blend in the softened sweet butter a little at a time to emulsify.
- Season with salt and cayenne; balance with lemon juice to taste.
- Hold the sauce in a warm water bath (no hotter than 140°F) while you prepare the eggs.
- Heat the clarified butter or oil in a skillet over medium heat.
- Add the diced brioche and sauté, stirring, until evenly golden.
- Drain on paper towels and season with salt.
- Hold at room temperature.
- Using an egg topper or small serrated knife, remove the top from each egg.
- Pour the contents into a bowl.
- Rinse the cut shells briefly in warm water and gently remove the inner membrane.
- Return one yolk to each shell; reserve the whites for another use.
- Nest the filled shells in an egg carton or cups.
- Bring a pot of water to a bare simmer (185–190°F).
- Lower the filled shells into the water; they should float if the water is not boiling.
- Warm for 2 minutes, then lift out and return to the carton or cups.
- Stir the tomato, chives, and tarragon into the warm beurre blanc.
- Add the uni and warm gently—do not boil—just until the uni is heated through.
- Season with salt, cayenne, and lemon juice to taste.
- Spoon the warm uni mixture into each shell over the yolk.
- Top with brioche croutons and a few fines herbes and edible flowers, if using.
- Serve immediately.
