Title: Fried egg sandwich with canadian bacon and mustard greens
 Categories: Toohot
      Yield: 4 Servings
 
      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