Bistro Steak & Egg Baguettes

• Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 tsp sugar, 1 tsp water, salt, and pepper. (For 4 servings, use juice from whole lemon, 2 tsp sugar, and 2 tsp water.) Cover bowl with plastic wrap; microwave for 1 minute. Set aside to pickle. • In a separate small bowl, combine mayonnaise with roasted garlic and onion spread. Season with salt to taste.

• Pat steak* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • While steak cooks, toast baguettes until golden. • Once steak is cooked to desired doneness, turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

• Remove pickled shallot from pickling liquid (reserve liquid). • In a large bowl, whisk together reserved shallot pickling liquid, half the mustard (all for 4 servings), and 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper to taste. • Add mixed greens and pickled shallot to bowl; toss to combine. Taste and season with salt and pepper if desired.