Ingredients

• 1 teaspoon olive oil
• 2 tablespoons roughly chopped shallots
• 1/4 teaspoon chopped garlic
• 1 cup dry red wine
• 1 bay leaf
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 sprig fresh thyme
• 2 cups veal stock
• 2 to 3 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon cold unsalted butter, cut into pieces
• 8 (4-inch round and 1/2-inch thick) brioche croutons
• 1/2 pound thinly sliced, fully-cooked, country ham, warmed
• 8 thin slices fresh tomato
• 8 warm Poached Eggs, recipe follows
• 1 cup warm Hollandaise Sauce, recipe follows
• 1 tablespoon finely chopped chives, for garnish

Directions

Poached Eggs:

3 cups water

1/2 teaspoon white vinegar

1/2 teaspoon salt

4 eggs

In a medium saute pan with straight sides, bring the water, vinegar, and salt to a boil over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels.

Yield: 4 poached eggs

Hollandaise Sauce:

3 large egg yolks

2 teaspoons water

1/2 cup (1 stick) unsalted butter, melted

11/2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon cayenne

In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from over cooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.

Remove from the heat and cover to keep warm until ready to serve. (Or place in a bowl set over a pot of warm water and cover; stir occasionally.)

Yield: 1 cup