Fried egg sandwich with canadian bacon and mustard greens

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

Similar recipes