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There's always a bit of extra wine lying around at this time of year, whether leftover from a party or gifted over and over again (not that we're complaining). Today, KatieQ teaches us to put that surplus red to good use in the classic French dish les oeufs en meurette. Poach eggs in red wine, then serve them with croutons in a buttery sauce made from wine and lardons. We've already added it to our roster of holiday (and everyday) menus.
What's the smartest way you know to use up extra wine? Tell us in the comments!