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.
**I do not use the ham, pate, or anchovy paste. This is my new favorite brunch/lunch spruced up fried egg sandwich. Enjoy!
{image credits Food Network Magazine}
