Photo: Bistro Egg Sandwiches Recipe
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1 to 2 teaspoons dijon mustard
- 1 to 2 teaspoons anchovy paste
- 1 baguette, cut into 4 pieces, each halved lengthwise
- 4 large eggs
- Kosher salt and freshly ground pepper
- 1/4 pound country pate or ham, cut into 4 slices
- 2 ounces gruyere or comte cheese, thinly sliced
- 1 cup frisee or other greens
- Finely sliced chives, for garnish
Directions
Preheat the broiler to high. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth.
Spread the anchovy butter on the cut sides of the bread; place buttered-side up on a baking sheet and broil until toasted, 1 to 2 minutes. Set aside.
Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Crack in the eggs; season with salt and pepper and let cook until the yolks just begin to firm up and the edges are slightly crisp, about 3 minutes.
Assemble the sandwiches: Place 2 bread halves on each of 4 plates; top with a slice of pate, an egg, some cheese, greens and chives.
Photograph by Antonis Achilleos
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By Skyetk
Oklahoma
on October 01, 2012
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I'm not big into ham but I wanted to try the recipe as is before making any changes. I really liked it. But then again give me toasted bread and a runny yolk and its kind of hard for me to not like it.
By lrobel26
Martinsburg, WV
on August 15, 2011
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I thought this was a fantastic dressed up egg sandwich. I was looking for a simple recipe after a long day at work, and I found this in the cookbook. My store doesn't usually carry gruyere cheese so I substituted Swiss cheese. So easy, and so delicious!
By TEAMmotherNson
Fredericksburg, VA
on May 19, 2011
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Even before I told my boys that it had anchovy paste in the recipe, they were turning up their noses. I came clean after their first bite. They politely asked that I not make this recipe again.
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