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

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Instructions

1. Preheat the broiler to high. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth.
2. 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.
3. 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.
4. 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.
5. Photograph by Antonis Achilleos