When PartySugar wrote about heading straight to the store after a Barefoot Contessa episode, I couldn't help but laugh and think of a recent instance when the same thing happened to me. Sometimes, all it takes is a momentary glance at a picture, and I develop a sudden, pressing need for a particular dish.
Said craving occurred most recently when I was flipping through an old magazine, and happened upon a 15-minute recipe for oven-toasted egg, pâté, and gruyère sandwiches. No more than 16 minutes later, it seemed, I was enjoying the crunch of a broiled baguette melded with the earthiness of Marcel et Henri pâté and a runny fried egg. Currently lusting after the same? Then get the recipe when you keep reading.
6 tablespoons unsalted butter, at room temperature Makes 4 sandwiches.
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
6 tablespoons unsalted butter, at room temperature
Makes 4 sandwiches.