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Warm Frisée-Lardon Salade With Poached Eggs In Red-Wine Sauce

Nutrition per serving    (USDA % daily values)
CAL
985
FAT
125%
CHOL
271%
SOD
77%

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Ingredients for 4 servings

1/2 cup chopped shallots

1 1/2 tablespoons unsalted butter, divided

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

2/3 cup veal demi-glace or 2 tablespoons demi-glace concentrate plus 1/2 cup water

1/2 tablespoon all-purpose flour

8 (1/2-inch-thick) baguette slices

1 tablespoon olive oil

1 garlic clove, halved

1 teaspoon distilled white vinegar

8 large eggs

1/2 pound frisée, trimmed and torn into pieces (4 cups)

2 teaspoons olive oil

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