Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce

Ingredients

• 8 slices baguette (1/2-inch-thick)
• 0.7 cup veal demi-glace 
• 750 ml cooking wine dry red
• 8 large eggs 
• 0.5 tablespoon flour all-purpose
• 4 cups frisée trimmed
• 1  garlic clove halved
• 2  garlic cloves chopped
• 2 teaspoons olive oil 
• 1 large parsley sprig 
• 0.5 cup shallots chopped
• 0.3 pound slab bacon 
• 4  thyme sprigs 
• 1 teaspoon tomato paste 
• 1  turkish or 
• 1.5 tablespoons butter unsalted divided
• 1 teaspoon distilled vinegar white

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• sieve
• aluminum foil
• spatula

Directions

1. Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes.
2. Add tomato paste and cook, stirring, 1 minute.
3. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
4. Preheat oven to 350°F with racks in upper and lower thirds.
5. Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp.
6. Drain on paper towels.
7. Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
8. Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes.
9. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
10. Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
11. Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
12. Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
13. Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads.
14. Pour sauce over eggs and sprinkle salads with remaining lardons.
15. Sauce can be made 1 day ahead and chilled, covered (once cool).