Bistro Egg Sandwiches

Save Recipe
  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 sandwiches
Share This Recipe


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


  1. Preheat the broiler to high. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth.
  2. 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.
  3. 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.
  4. 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.

Fried Egg Sandwich

Bistro Salad with Poached Eggs

Bistro Bacon and Egg Salad

Fried Egg Sandwich

Italian Egg Sandwich

Vietnamese Egg Sandwiches

Loaded Egg Sandwich

Loaded Egg Sandwich

🤤 More Drool-Worthy Recipes