Eggs en Meurette
Ingredients
- 1 Cup brown veal stock*
- 1/2 bottle tannic red wine, such as bordeaux or cabernet
- 2 Teaspoons red-wine vinegar
- 4 eggs
- 2 shallots, sliced thinly
- 4-5 sprigs thyme
- Salt and pepper, to taste
- 2-3 slices bacon (optional)
- 1/2 Pound white button mushrooms, quartered (optional)
- 2 Tablespoons olive oil
- 1/2 Pound fingerling potatoes, halved
- 1 Teaspoon chopped chives, for garnish
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