Split the baguette and toast it cut-side down in a dry pan at 180 °C for 3 minutes until crisp. Slice tomato and cucumber thinly.

Ingredients

• 300 gBread, French or Vienna
• 120 gLiver, paste or pate
• 240 gEgg, whole, raw, fresh
• 15 gOil, olive, salad or cooking
• 180 gTomatoes, red, ripe, raw, year round average
• 160 gCucumber, with peel, raw
• 3 gSalt, table

Method

1. Split the baguette and toast it cut-side down in a dry pan at 180 °C for 3 minutes until crisp. Slice tomato and cucumber thinly.
2. Have 30 g oil ready for frying the eggs; heat it to 160 °C, crack in four eggs, season with salt and fry for 3 minutes until whites set and yolks remain runny.
3. Spread pâté on each baguette half, add tomato, cucumber and one egg. Serve immediately so the bread stays crisp.