In Umbria, eggs with creamy fillings become Michelin-starred thanks to Giulio Gigli: here is his recipe for making them to perfection!

Ingredients for 4 people

1 brown trout weighing 700 g
100 g fresh wild spinach
100 g Sagrantino wine
100 g reduced veal stock
4 eggs
Extra virgin olive oil
Salt

Cook the eggs for 30 minutes in a Roner or in a small saucepan with hot water at 63°C.

Clean the trout, fillet it, cut the two fillets into cubes, season with extra virgin olive oil and salt, then bake in the oven at 180°C for 2 minutes.

Cook the bones, gills, eyes, and head of the trout in a pan with a little oil.

Add the wine, allow it to evaporate, and after a few minutes add the broth. Strain the sauce and set aside.

Cook the spinach in a pan with a drizzle of oil for 30 seconds just before serving. Assemble the dish by placing an egg, the trout cubes, and the spinach in the center of each plate, then drizzle with the sauce and serve immediately.