Bistro Egg Sandwiches

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

Yield:
4 sandwiches
Level:
Easy

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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    This recipe is featured in:

    Good Food for Less