Bistro pate and egg sandwiches

Votes: 2

Time: 20 min.
Complexity: easily
Quantity: 4 sandwiches

These delicious and filling sandwiches are made with the traditional ingredients of the classic Bistro salad. Toasted baguette slices, spread with a mixture of butter, mustard, and anchovies, are topped with a fried egg, slices of pâté (or liverwurst), juicy lettuce, and thin slices of cheese. Serve the sandwiches sprinkled with green onions. Perfect for a healthy breakfast or a hearty snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

90 g unsalted butter, room temperature
1 - 2 tsp mild mustard
1 - 2 tsp anchovy paste (optional)
1 baguette, cut into 4 pieces, each cut lengthwise
4 large eggs
110 g thick pate in a casing or liver sausage, cut into 4 slices
60 g semi-hard cheese, thinly sliced
1 cup small leaf lettuce
Finely chopped green onions (green parts), for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: baguette, toast, Anchovies, duck pate, ham, Gruyere cheese, Comté cheese, frisée salad, salad mix, eggs

Cooking the dish according to the recipe:

Preheat the oven to high broil. In a small bowl, whisk together 4 tablespoons of butter, mustard, and anchovy paste until smooth.

Spread the butter mixture on the cut bread slices, place them butter side up on a baking sheet, and broil until golden brown, 1 to 2 minutes.
In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Crack the eggs into the skillet, season with salt and pepper, and cook until the yolks begin to set and the edges are lightly browned, about 3 minutes.