Bacon And Tomato Fried Egg Sandwiches With Horseradish Mayo Recipes

FRIED EGG SANDWICH WITH CANADIAN BACON AND MUSTARD GREENS

Steps:

• In a mixing bowl, combine 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 1/4-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 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.

BACON, HORSERADISH, AND TOMATO SANDWICHES

Steps:

• Saute bacon in small skillet until brown and crisp. Drain and cool on paper towels; crumble.
• Combine bacon, cream cheese, and horseradish in small mixing bowl; blend thoroughly with a fork.
• Spread mixture in a thin layer onto 6 slices of bread.
• Top 3 slices of bread with single slices of tomato; with other 3 slices of bread, make sandwich with cream cheese-side down. Press gently to adhere.
• Cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches.
• Stack on a serving tray, cover tightly with plastic wrap or foil and refrigerate until serving time.