Title: Fried Egg Sandwich with Canadian Bacon And Mustard Greens
Categories: Tamwt01
Yield: 6 servings

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

* 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.