Bistro Egg Sandwiches

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 sandwiches
Level:
Easy

CATEGORIES
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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Good Food for Less