Bistro Egg Sandwiches

Ingredients

• 1 teaspoons anchovy paste 
• 1  baguette halved lengthwise cut into 4 pieces, each
• 4 servings chives finely sliced for garnish
• 2 ounces comté cheese thinly sliced
• 0.3 pound country pate cut into 4 slices
• 1 teaspoons dijon mustard 
• 4 large eggs 
• 1 cup frisée 
• 4 servings kosher salt and pepper freshly ground
• 6 tablespoons butter unsalted at room temperature

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat the broiler to high.
2. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth.
3. 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.
4. 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.
5. Place 2 bread halves on each of 4 plates; top with a slice of pate, an egg, some cheese, greens and chives.
6. Photograph by Antonis Achilleos