Fried Egg Sandwich With Canadian Bacon And Mustard Greens

INGREDIENTS

INSTRUCTIONS

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 -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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