Fried Egg Sandwich with Canadian Bacon And Mustard Greens

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1/2 tb Unsalted butter
2 Tomatoes; thinly sliced
1/2 c horseradish; Freshly-grated
12 sl Potato Bread; see * Note
1 c Mayonnaise
1/2 c Dijon mustard; or stoneground mustard
white pepper; Freshly-ground
1 bn Mustard greens
Salt; to taste
18 sl Canadian bacon
white pepper; Freshly-ground
1 tb Unsalted butter
6 Eggs

Original recipe makes 6



* Note: See the "Potato Bread" recipe which is included in this collection. Mix Horseradish Musta-Mayo Sauce ingredients together and season to taste with white 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 Musta-Mayo Sauce. 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. This recipe yields 6 sandwiches. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A31 broadcast 10-03-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken

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Calories Per Serving: 998 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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