Uni Egg by Chef Michael Cimarusti of Providence | Fine Dining Lovers
Make Providence’s Uni Egg: warm yolk in its shell with Champagne beurre blanc, Santa Barbara uni, tomato, chives, tarragon, and crisp brioche croutons—elegant, precise, and fast.
Ingredients
- 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
- 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
- Assorted edible flowers and fines herbes: for serving (optional)
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