/ck/ - Food & Cooking

>>9128945
>make a shallots, carrot, beef stock and red wine reduction
>thicken it by whisking it with kneaded butter
>sauté mushrooms, lardons (or bacon) and onions in a pan
>add the red wine sauce (you can set onions aside and add them at the last minute so they remain crispy)
>poach eggs
>serve them either smothered in sauce,either on top of fried bread or with some garlic croûtons on top
>garnish with chives
There you go, oeufs meurette. My mom didn't use bacon or lardons but instead made the sauce with leftover beef stock that had little bits of meat in it. I think she added tomato to the recipe too but I don't know in what form.