Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Mayonnaise
1/2 c Freshly grated horseradish
1/2 c Dijon or stoneground mustard
White pepper to taste
1 bn Mustard greens
1/2 tb Unsalted butter
Salt and white pepper to
Taste
18 sl Canadian bacon
12 sl Potato Bread (recipe above)
2 Tomatoes, thinly sliced
1 tb Unsalted butter
6 Eggs

Mix horseradish ingredients together and season to taste with pepper.
Trim mustard greens of any tough stems. Wash and dry. Roll leaves
into a tight, long cylinder and cut across roll in 1/4inch 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 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.

Yield: 6 sandwiches

TAMALES WORLD TOUR SHOW #WT1A31

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