Fried Egg Sandwich with Canadian Bacon and Mustard Greens

Total Time:
35 min
20 min
15 min

6 sandwiches

  • Horseradish and Mustard and Mayonnaise:
  • 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
  • In a mixing bowl, combine 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 1/4-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.

  • 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.

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