Bistro pate and egg sandwiches

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Place 2 bread halves on each of four plates; top with a slice of pâté, an egg, some cheese, salad greens, and green onions.