Fried Egg Sandwich With Canadian Bacon And Mustard Greens Recipe - Cooking Index
Fried Egg Sandwich With Canadian Bacon And Mustard Greens Recipe - Cooking Index
| 1 | Mustard greens | |
| 1/2 tablespoon | 7.5ml | Unsalted butter |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 18 | Canadian bacon | |
| 12 | Potato Bread - see * Note | |
| 2 | Tomatoes - thinly sliced | |
| 1 tablespoon | 15ml | Unsalted butter |
| 6 | Eggs | |
| Horseradish Musta Mayo Sauce | ||
| 1 cup | 237ml | Mayonnaise |
| 1/2 cup | 118ml | Freshly-grated horseradish |
| 1/2 cup | 118ml | Dijon or stoneground mustard |
| Freshly-ground white pepper - to taste |
* 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.
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 - http://www.foodtv.com
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