 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
A yummy (and French) choice for a quick breakfast. 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:
1. 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.
2. 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.
3. 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.
|
|