1 cup shredded carrots

1 cup shredded peeled radish

1 diced jalapeno pepper

¼ cup white wine vinegar

1 tbs sugar

salt and pepper

6 slices bacon

4 French bread Rolls

8 eggs


In a food processor, shred the carrots and radish.  Mix the shredded carrots and radish with the jalapeno, vinegar, sugar and a little salt and pepper in a bowl and set aside.  Cook the bacon in a skillet over medium heat.  Remove and set aside.  After emptying grease from the pan, fry the eggs so the yolk is still runny but whites are slightly crispy.   Spread carrot mixture on rolls and top with bacon and eggs. 


Inspired by Food Network Magazine