Heat olive oil in a small heavy pot over medium-high heat.

Add 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.

Place 2 croutons in the center of each plate.

Lay slices of ham on top of each crouton.

Lay a slice of 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.

For Poached Eggs: Bring water, vinegar, and salt to a boil in a medium saute pan.

Crack an egg into a cup and slide the egg gently into the water. Repeat with another egg.

Reduce heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes.

Drain on paper towels.

For Hollandaise Sauce: In the top of a double boiler, whisk egg yolks with water until thick and pale yellow.

Gradually add the melted butter, whisking constantly until thickened.

Add lemon juice, salt, and cayenne and whisk well to blend.

Adjust seasoning to taste.

Remove from heat and cover to keep warm until ready to serve.