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

Ingredients

• 1 Turkish or 1/2 California bay leaf
• 2 garlic cloves
• 1 750-ml bottle dry red wine
• 1 teaspoon tomato paste
• 1 garlic clove
• 1 tablespoon olive oil
• 8 1/2-inch-thick baguette slices
• + 14 more ingredients
• • ²/₃ cup veal demi-glace or 2 tablespoons demi-glace concentrate
  • 4 thyme sprigs
  • 1 1/4-pound piece slab bacon (lardons)
  • 2 tablespoons demi-glace concentrate plus 1/2 cup water
  • 1 ½ tablespoons unsalted butter
  • 2 teaspoons olive oil
  • 1 teaspoon distilled white vinegar
  • ½ cup shallots
  • 8 large eggs
  • ½ tablespoon all-purpose flour
  • 1 teaspoon distilled white vinegar
  • ½ California bay leaf
  • 1 large parsley sprig
  • ½ pound frisée

Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 2...

View full recipe at Epicurious