Bistro Egg Sandwiches (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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:
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.
5. Photograph by Antonis Achilleos
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