Bistro Egg Sandwiches
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 128
- Sodium
- 357
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
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.