Bistro Egg 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
• 14 lb country pate or 14 lb ham, cut into 4 slices
• 2 ounces gruyere or 2 ounces comte cheese, thinly sliced
• 1 cup frisee or 1 cup other greens
• finely sliced chives, for garnish

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.
4. Set aside.
5. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat.
6. 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.
7. 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.

unsalted butter, mustard, anchovy, baguette, eggs, kosher salt, fresh ground pepper, country pate, gruyere, other greens, chives

Taken from www.food.com/recipe/bistro-egg-sandwiches-351865 (may not work)