Bistro Egg Sandwiches

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 sandwiches
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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.

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