Salade Tiède Aux Oeufs En Meurette(warm Frisée-lardon Salad With Poached Eggs In Red-wine Sauce)

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Ingredients

For sauce

  • 1/2 cup chopped shallots
  • 1 1/2 tablespoons unsalted butter, divided
  • 1 teaspoon tomato paste
  • 1 (750-ml) bottle dry red wine
  • 2 garlic cloves, chopped
  • 4 thyme sprigs
  • 1 large parsley sprig
  • 1 Turkish or 1/2 California bay leaf
  • 1 (1/4-lb) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)
  • 2/3 cup veal demi-glace (see shopping list, below) or 2 tablespoons demi-glace concentrate plus 1/2 cup water
  • 1/2 tablespoon all-purpose flour

For eggs and toasts

  • 8 (1/2-inch-thick) baguette slices
  • 1 tablespoon olive oil
  • 1 garlic clove, halved
  • 1 teaspoon distilled white vinegar
  • 8 large eggs

For salad

  • 1/2 lb frisée, trimmed and torn into pieces (4 cups)
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons olive oil

Description

Two Grand Bistro Classics Meet Here: The Frisée Aux Lardons Salad With A Poached Egg, And Oeufs En Meurette (poached Eggs In A Red-wine Sauce).

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