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Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
helps lower blood pressure

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Poached Eggs In A Red Wine Sauce

serves
prep time: 10
cook time: 46

ingredients

8 fresh eggs
1 bottle (750 milliliters) fruity red wine
2 cups (500 milliliters/16 fl oz) brown veal or chicken stock
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, crushed
a bouquet garni of thyme sprigs, parsley stems, and a bay leaf
1/2 teaspoon black peppercorns
salt and pepper
the garnish
1/4 pound (125 grams/1/2 cup) mushrooms, sliced
18 baby onions, peeled
the croû,tes
8 slices of white bread, 0.25 inch (6 millimeters) thick
oil for frying
thickening the sauce
2 tablespoons flour

directions

To poach the eggs, bring the wine and stock to a vigorous boil in a large shallow pan. Break 4 eggs, 1 by one, into the places where the liquid is bubbling so the bubbles spin the eggs. Lower the heat and poach the eggs for 4 minutes until the yolks are fairly firm but still soft to the touch. Lift out the eggs with a slotted spoon and drain them on paper towels. Poach the remaining eggs in the same way. Trim off the stringy edges with scissors and set the eggs aside. Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid and simmer until it is concentrated and reduced by half, 23 minutes.

Meanwhile, cook the garnish, melt half the butter in a medium saucepan, add the mushrooms, and sauté, until tender, 3 minutes. Remove mushrooms, add bacon with the remaining butter, and fry until brown. Lift out the bacon and drain it on paper towels. Add the baby onions and sauté, them gently until brown and tender, shaking the pan often so they color evenly, 13 minutes. Drain off all the fat, replace the mushrooms and bacon, and set the pan aside.

Make the croû,tes, using a round or oval cutter, and cut the bread into 8 shapes just larger than a poached egg. Heat 0.25 inch (6 millimeters) of oil in a frying pan, over medium heat. Working in batches, fry the croû,tes until browned on both sides, 2 minutes per side. Drain on paper towels. Set the croû,tes aside.

To thicken the sauce, crush the butter on a plate with a fork and work in the flour to form a soft paste. Whisk this kneaded butter, a piece at a time, into the simmering wine mixture until the mixture becomes thick enough to lightly coat a spoon. Strain the sauce over the garnish of mushrooms, baby onions, and bacon, pressing on the carrot, onion, and celery to extract all the liquid and flavor. Bring the sauce to a boil, taste, and adjust the seasoning.

To prepare ahead, poach the eggs up to a day in advance, keeping them in a bowl of cold water in the refrigerator. Store the sauce and garnish also in the refrigerator. The croû,tes will be fine if kept tightly wrapped, then warmed in a low oven.

To serve, reheat the eggs by immersing them in hot water for 1 minute. If necessary, reheat the garnish and sauce on top of the stove, and warm croû,tes in the oven. Set the croû,tes on warm serving plates. Drain the eggs on paper towels, set 1 on each croû,te, and spoon over the sauce and garnish.

Variation: Poached Eggs in White Wine Sauce

Oeufs au Meursault

A full-bodied chardonnay from California's Monterey peninsula or, to be somewhat extravagant, a meursault from Burgundy's Cô,te de Beaune is the sort of wine required here, particularly if you want to savor it at the table as well. If the wine is too dry and thin, the sauce will be acidic.

Simply follow the recipe for Poached Eggs in Red Wine Sauce, substituting white for red wine. Just before serving, stir 1/4 cup of crè,me fraî,che or heavy cream into the sauce.