{Bistro Egg} Sandwich

Ingredients:

6 T. unsalted butter, room temperature

1 to 2 t. dijon mustard

1 to 2 t. anchovy paste

1 baguette, cut into 4 pieces

4 large eggs

Kosher salt and freshly ground pepper

1/4 pound country pate or ham, cut in 4 slices

2 oz. gruyere thinly sliced

1 c. frisee or other greens

Finely sliced chives, for garnish

Directions:

Preheat the broiler to high. Mix 4 T. butter with the mustard and anchovy paste in a small bowl until smooth. Spread the anchovy butter on the cut sides if the bread; place buttered side up on a baking sheet and broil until toasted, 1 to 2 minutes. Set aside.

Melt remaining 2 T. butter in a large skillet over medium-high heat. Crack in 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.