Tuscan-style oeufs en meurette, Chianti reduction, spinach and confit black truffle

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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




Oeufs en meurette


  • Cooking thermometer


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
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
Sauté the spinach in a frying pan, season and drain on kitchen paper
  • 300g of spinach
  • Sarawak black pepper
  • flaky sea salt
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
Cook the eggs in boiling water for approximately 4 minutes
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
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

One of Tuscany’s most important chefs, Marco Stabile honed his craft in some of the most respected kitchens in Italy. He now runs his own Michelin-starred restaurant, reimagining classic regional dishes and bringing them into the 21st century.

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