Bistro Egg Sandwiches

Name: Bistro Egg Sandwiches
Cook time: 15 min
Total time: 15 min
Yield: 4 sandwiches, 4 serving(s)
Ingredients: 6 tablespoons unsalted butter, room temperature; 1 -2 teaspoon Dijon mustard; 1 -2 teaspoon anchovy paste (try a tube); 1 baguette, cut into 4 pieces, each halved lengthwise; 4 large eggs; kosher salt; fresh ground pepper; 1/4 lb country pate or 1/4 lb ham, cut into 4 slices; 2 ounces gruyere or 2 ounces comte cheese, thinly sliced; 1 cup frisee or 1 cup other greens; finely sliced chives, for garnish

Submitted by Ashbow

"A yummy (and French) choice for a quick breakfast. From the Food Network Magazine, volume 2."

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Ready In:: 15mins
Ingredients:: 11
Yields:: 4 sandwiches
Serves:: 4

ingredients

6 tablespoons unsalted butter, room temperature
1 -2 teaspoon Dijon mustard
1 -2 teaspoon anchovy paste (try a tube)
1 baguette, cut into 4 pieces, each halved lengthwise
4 large eggs
kosher salt
fresh ground pepper
¹⁄₄ lb country pate or 1/4 lb ham, cut into 4 slices
2 ounces gruyere or 2 ounces comte cheese, thinly sliced
1 cup frisee or 1 cup 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.

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RECIPE SUBMITTED BY

Ashbow

My name is Ashley... I have a daughter who is 14 months old and a loving fiance. I'm here to improve my cooking skills, as I can barely manage dinner sometimes! I love to bake, though. Someday, I'll be able to cook every recipe I've saved from here... which is over a thousand. Most recipes I put up are one's I find from books or online; some are for me to remember later on. ***If you really loved a recipe, plan to make it again, and had no complaints... DON'T GIVE IT JUST 4 STARS! Give the recipe its deserved 5 stars.**** With that in mind, if you're going to post a picture of the finished meal/food you just reviewed, at least make it look appealing with better lighting! I've seen some horrible pictures that turned me away completely from making something on here, even though I'm sure the food tastes great.

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