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

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

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

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Ingredients:

Serving

1/2 cup chopped shallots
1 1/2 tbsp unsalted butter, divided
1 tsp 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-lb) piece slab bacon , cut crosswise into 1/4-inch sticks ( lardons)
2/3 cup veal demi-glace or 2 tbsp demi-glace concentrate plus 1/2 cup water
1/2 tbsp all-purpose flour
8 (1/2-inch- thick) baguette slices
1 tbsp olive oil
1 garlic clove, halved
1 tsp distilled white vinegar
8 large eggs
1/2 lb frisee, trimmed and torn into pieces (4 cups)
1 tsp distilled white vinegar
2 tsp olive oil

Directions:

Make sauce: 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, 25 to 40 minutes.
Preheat oven to 350°F with racks in upper and lower thirds.
Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on 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.
Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. 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.
Cook eggs and toasts: 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.
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.
Make salad while eggs poach: Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
To serve: 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. Pour sauce over eggs and sprinkle salads with remaining lardons.
Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1234.16 Kcal (5167 kJ)
Calories from fat	664.97 Kcal
		% Daily Value*
Total Fat	73.89g	114%
Cholesterol	508.97mg	170%
Sodium	3616.28mg	151%
Potassium	373.93mg	8%
Total Carbs	75.79g	25%
Sugars	5.2g	21%
Dietary Fiber	6.61g	26%
Protein	69.94g	140%
Vitamin C	9.5mg	16%
Vitamin A	0.1mg	2%
Iron	3mg	17%
Calcium	83.5mg	8%

Amount Per 100 g
Calories	260.18 Kcal (1089 kJ)
Calories from fat	140.19 Kcal
		% Daily Value*
Total Fat	15.58g	114%
Cholesterol	107.3mg	170%
Sodium	762.37mg	151%
Potassium	78.83mg	8%
Total Carbs	15.98g	25%
Sugars	1.1g	21%
Dietary Fiber	1.39g	26%
Protein	14.75g	140%
Vitamin C	2mg	16%
Iron	0.6mg	17%
Calcium	17.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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