Recipe courtesy of Mary Sue Milliken and Susan Feniger

Fried Egg Sandwich with Canadian Bacon and Mustard Greens

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 sandwiches
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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


  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.