Tuscan-style oeufs en meurette, Chianti reduction, spinach and confit black truffle
Item 1 of 1
Originally a staple of Burgundian cuisine, chef Marco Stabile has put an Italian spin on this dish by using Chianti instead of Burgundy. Make sure you use organic, free-range eggs for the best flavour.
First published in 2015
Ingredients
Metric
Imperial
Oeufs en meurette
- 4 eggs, organic
- 50g of black truffle, sliced
- 1 anchovy fillet
- 350ml of Chianti
- 1 tbsp of acacia honey
- 300g of spinach
- 4 sheets of gold leaf
- extra virgin olive oil
- flaky sea salt
- Sarawak black pepper
SAVE RECIPE
Equipment
- Cooking thermometer
Method
1
Place the black truffle and anchovy fillet in a frying pan. Cover with extra virgin olive oil and bring to 70°C, cooking for at least 40 minutes. Allow to cool
- 50g of black truffle, sliced
- 1 anchovy fillet
- extra virgin olive oil
2
In a medium saucepan, reduce the wine and the honey until they are one third of their initial volume. It is important to simmer this gently
- 1 tbsp of acacia honey
- 350ml of Chianti
3
Sauté the spinach in a frying pan, season and drain on kitchen paper
- 300g of spinach
- Sarawak black pepper
- flaky sea salt
4
Warm four squares of cling film in the microwave and brush with oil. Place the cling film squares into muffin tins and crack in the eggs. Top with a slice of the confit truffle and tie the clingfilm pushing out any air
- 4 eggs, organic
5
Cook the eggs in boiling water for approximately 4 minutes
6
Remove from the water and leave to stand for 2 minutes. After this time, open the cling film parcel so the eggs are ready to plate
7
Spoon the wine reduction between plates and then add the spinach to the middle. Top with the egg, and garnish with gold leaf and truffle shaving. Season with salt to taste
- 4 sheets of gold leaf
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2023
