Heat the oil in a small heavy pot over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the red wine and stir to deglaze the pan. Bring to a boil, add the bay leaf, salt, and pepper and cook until reduced to about 2 tablespoons in volume, about 5 to 7 minutes. Add the thyme and veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 40 minutes.
Strain the sauce through a fine-meshed strainer, discarding the shallots and herbs. Return the sauce to the saucepan over low heat and add the lemon juice and parsley. Add the butter, 1 piece at a time, whisking constantly to incorporate. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve.
To serve, Place 2 croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise Sauce over the eggs. Spoon the Marchand de Vin Sauce around the croutons and garnish with the chopped chives.
Yield: 4 servings