Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 1/2 cup freshly grated horseradish

  3. 1/2 cup Dijon or stoneground mustard

  4. White pepper to taste

  5. 1 bunch mustard greens

  6. 1/2 tablespoon unsalted butter

  7. Salt and white pepper to taste

  8. 18 slices Canadian bacon

  9. 12 slices Potato Bread (recipe above)

  10. 2 tomatoes, thinly sliced

  11. 1 tablespoon unsalted butter

  12. 6 eggs

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine horseradish ingredients together and season to taste with pepper.

  2. 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.

  3. Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side.

  4. Assemble sandwiches: Toast 12 pieces of potato bread and spread 6 with Horseradish and Mustard and Mayonnaise . 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


Send feedback