Name: Fried Egg Sandwich with Canadian Bacon and Mustard Greens
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 sandwiches
Cuisine: canadian
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

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.

Fried Egg Sandwich with Canadian Bacon and Mustard Greens

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