Irish Breakfast Sandwich

Irish Breakfast Sandwich with Spicy Mayonnaise, Corned-Beef, Dubliner Farmhouse Irish Cheese and a Fried Egg.

• Ready In: 15 mins
• Yields: 4 sandwiches

Ingredients

• 1⁄2 cup Hellmann's mayonnaise
• 1  tablespoon  creamed horseradish
• 1  tablespoon chives (Chopped)
• 1  tablespoon parsley (Chopped)
• 1  tablespoon marjoram (Chopped)
• 1  dash fine sea salt
• 1  dash white pepper
• 2  cups  beef stock (Warm)
• 8  slices  irish soda bread (Toasted)
• 8  romaine lettuce leaves
• 8  slices  heirloom tomatoes (Brandy Wine 1/4-Inch Thick)
• 8  slices  Irish farmhouse cheese (Dubliner Irish Cheese)
• 8  ounces corned beef (Sliced Thin)
• 8  slices sweet onions (Sliced Thin)
• 4  tablespoons unsalted butter
• 4  large eggs (Brown)
• 8  baby dill pickles (Sliced)
• 16  kalamata olives (Pitted)

Directions

1. In a bowl wisk together mayonnaise, creamed horseradish, fine herbs, sea salt and white pepper.
2. In a saucepan warm beef stock add corned-beef and hold warm.
3. Toast Irish Soda Bread and spread 1-tablespoon mayonnaise on each slice. Layer lettuce leave, tomatoes, Irish Farmhouse Cheese, corned-beef and onions.
4. Melt 1-tablespoon butter in a pan and hard-cook 1-egg at a time. Place egg on sandwich, lettuce, cut in half and place on a plate.
5. Garnish plates with sliced baby dill pickles and kalamata olives.