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

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

• 110g chopped shallots

• 1 1/2 tablespoons unsalted butter, divided

• 1 cucharadita de pasta de tomate

• 1 (750-ml) bottle dry red wine

• 2 dientes de ajo, picados

• 4 ramitas de tomillo

• 1 large parsley sprig

• 1 hoja de laurel turco o 1/2 hoja de laurel de California

• 1 (1/4-pound) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)

• 160ml veal demi-glace or 2 tablespoons demi-glace concentrate plus 120ml water

• 1/2 tablespoons plain flour

• 8 (1/2-inch-thick) baguette slices

• 1 cucharada de aceite de oliva

• 1 diente de ajo, partido por la mitad

• 1 teaspoon distilled white vinegar

• 8 huevos grandes

• 230g frisée, trimmed and torn into pieces (950ml )

• 1 teaspoon distilled white vinegar

• 2 cucharaditas de aceite de oliva

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 teaspoons salt, and 1/4 teaspoons pepper and boil until reduced to about 240ml , 25 to 40 minutes.

Preheat oven to 177°C 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 tablespoons 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.

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.

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

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.