| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | Tamwt01 | 6 | servings |
INGREDIENTS
| 1 | bn | Mustard greens |
| 1/2 | tb | Unsalted butter |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 18 | sl | Canadian bacon |
| 12 | sl | Potato Bread; see * Note |
| 2 | Tomatoes; thinly sliced | |
| 1 | tb | Unsalted butter |
| 6 | Eggs | |
| === HORSERADISH MUSTA-MAYO SAUCE === | ||
| 1 | c | Mayonnaise |
| 1/2 | c | Freshly-grated horseradish |
| 1/2 | c | Dijon or stoneground mustard |
| Freshly-ground white pepper; to taste |
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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