Italian Oeufs en Meurette Recipe - Great Italian Chefs

Egg 'en Mmeurette' Tuscan style, chianti reduction, bitter herbs and confit black truffle

Starter
medium
4
60 minutes

PT1H

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.

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Ingredients

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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

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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

50g of black truffle, sliced
1 anchovy fillet
extra virgin olive oil

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

4 eggs, organic

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

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Marco Stabile

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.