Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Mayonnaise |
½ cup | Freshly grated horseradish |
½ cup | Dijon or stoneground mustard |
\N \N | White pepper to taste |
1 bunch | Mustard greens |
½ tablespoon | Unsalted butter |
\N \N | Salt and white pepper to |
\N \N | Taste |
18 slices | Canadian bacon |
12 slices | Potato Bread (recipe above) |
2 \N | Tomatoes, thinly sliced |
1 tablespoon | Unsalted butter |
6 \N | Eggs |
Mix horseradish ingredients together and season to taste with pepper.
Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4inch slices.
Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve. Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side. Assemble sandwiches: Toast 12 pieces of potato bread and spread 6 with Horseradish and Mustard and Mayonnaise. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries.
Yield: 6 sandwiches
TAMALES WORLD TOUR SHOW #WT1A31