Bistro Egg Sandwiches Recipe #351865
A yummy (and French) choice for a quick breakfast. From the Food Network Magazine, volume 2.
by Ashbow
15 min |
SERVES 4 , 4 sandwiches
- 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 ham, cut into 4 slices
- 2 ounces gruyere or comte cheese, thinly sliced
- 1 cup frisee or other greens
- finely sliced chives, for garnish
- 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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5 stars