Little Paris Kitchens Oeufs En Meurette

• 4 fresh eggs
• a couple drops of vinegar
• toast for serving
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 2 tablespoons lardons or cubes of smoked bacon
• 2 tablespoons butter
• 1/4 cup all purpose flour
• 2 cups veal or beef stock, warm
• 1 tablespoon tomato paste
• 3/4 cup red wine
• 1 bouquet garni (thyme, bay leaf, parsley stalks, peppercorns)

1. Fry the vegetables and lardons on medium heat until golden.
2. Remove them from the pan with a slotted spoon, then add the butter.
3. Melt over a medium heat, sprinkle in the flour, and stir constantly until it turns an almost Coca-Cola color.
4. Turn the heat down to low and slowly pour in the warm stock, whisking energetically.
5. Add the tomato paste and wine and whisk until the paste has dissolved.
6. Pop the fried vegetables and lardons back into the pan, add the bouquet garni, and simmer gently for 15 minutes.
7. Pour the sauce through a sieve and taste for seasoning, then pour into a clean pan and gently heat through.
8. Meanwhile, pour water into a deep, wide frying pan until about 3 1/4 inches deep and bring to a boil.
9. Crack each egg into a ramekin or cup and add a drop of vinegar.
10. Whisk the boiling water vigorously before quickly slipping in the eggs one after the other.
11. Turn the heat down and simmer for 3-4 minutes or until the yolks are just set and slightly soft.
12. Remove the eggs from the water with a slotted spoon and serve on hot toast, with the sauce poured over and around.

eggs, vinegar, onion, celery, carrot, lardons, butter, flour, veal, tomato paste, red wine, bouquet garni

Taken from www.foodrepublic.com/recipes/little-paris-kitchens-oeufs-en-meurette-recipe/ (may not work)