Name: Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
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; 8 (1/2-inch-thick) baguette slices; 1 tablespoon olive oil; 1 garlic clove, halved; 1 teaspoon distilled white vinegar; 8 large eggs; 1/2 pound frisée, trimmed and torn into pieces (4 cups); 1 teaspoon distilled white vinegar; 2 teaspoons olive oil

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Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine SauceRomulo Yanes

(Salade Tiede aux Oeufs en Meurette)

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). Frisée, with its slightly bitter flavor and sturdy but delicate texture, stands up beautifully to the rich, concentrated sauce and the warm poached egg.

Cooks' note:

Sauce can be made 1 day ahead and chilled, covered (once cool).

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