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

Name: Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 8 slices (1/2-inch-thick) baguette; 158 milliliters veal demi-glace or 2 tablespoons demi-glace concentrate plus 1/2 cup water; 750 milliliters dry red wine; 8 larges eggs; 1 Tbsps all-purpose flour; 946 milliliters 1/2 pound frisée, trimmed and torn into pieces; 1 garlic clove, halved; 2 garlic cloves, chopped; 2 teaspoons olive oil; 1 large parsley sprig; 118 milliliters chopped shallots; 113 grams slab bacon, cut crosswise into 1/4-inch sticks (lardons); 4 thyme sprigs; 1 teaspoon tomato paste; 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter, divided; 1 teaspoon distilled white vinegar

You can never have too many main course recipes, so give Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce If you have eggs, frisée, veal demi-glace, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Add tomato paste and cook, stirring, 1 minute.

Ingredients you will need

Tomato Paste

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.

Ingredients you will need

Bay Leaves

Parsley

Garlic

Pepper

Thyme

Salt

Wine

Preheat oven to 350°F with racks in upper and lower thirds.

Equipment you will use

Oven

Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp.

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

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.

Ingredients you will need

Veal

Wine

Equipment you will use

Sauce Pan

Sieve

Bowl

Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

Sauce

Wrap

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Salt And Pepper

Baguette

Garlic

Toast

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

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.

Ingredients you will need

Vinegar

Water

Egg Yolk

Egg

Equipment you will use

Frying Pan

Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.

Ingredients you will need

Vinegar

Salt

Cooking Oil

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.

Ingredients you will need

Salt And Pepper

Toast

Egg

Equipment you will use

Spatula