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

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Oeufs en meurette

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
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
3
Sauté the spinach in a frying pan, season and drain on kitchen paper
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
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
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