Ingredients

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-pound) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)

2/3 cup veal demi-glace 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 pound frisée, trimmed and torn into pieces (4 cups)
• 1 teaspoon distilled white vinegar
• 2 teaspoons olive oil

Description

(Salade Tiede Aux Oeufs En Meurette) Two Grand Bistro Classics Meet Here: The Frisée Aux Lardons Salad With A Poached Egg, And Oeufs En...

View Full Recipe