• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

(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.

• 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)
• 2 teaspoons olive oil

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