Fried egg sandwich with canadian bacon and mustard greens
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| ½ | cup | Freshly grated horseradish |
| ½ | cup | Dijon or stoneground mustard |
| White pepper to taste | ||
| 1 | bunch | Mustard greens |
| ½ | tablespoon | Unsalted butter |
| Salt and white pepper to | ||
| Taste | ||
| 18 | slices | Canadian bacon |
| 12 | slices | Potato Bread (recipe above) |
| 2 | Tomatoes, thinly sliced | |
| 1 | tablespoon | Unsalted butter |
| 6 | Eggs | |
Directions
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
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