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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

Description

Food Network Invites You To Try This Bistro Egg Sandwiches Recipe From Food Network Magazine.

Food Network