Fried Egg Sandwich with Canadian Bacon and Mustard Greens |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 cup mayonnaise |
1/2 cup freshly grated horseradish |
1/2 cup dijon or stoneground mustard |
white pepper to taste |
1 bunch mustard greens |
1/2 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:
1. In a mixing bowl, combine horseradish ingredients together and season to taste with pepper.
2. Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch 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.
3. Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side.
4. 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.
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