Irish Breakfast Sandwich - cooking recipe

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)

Preparation

In a bowl wisk together mayonnaise, creamed horseradish, fine herbs, sea salt and white pepper.
In a saucepan warm beef stock add corned-beef and hold warm.
Toast Irish Soda Bread and spread 1-tablespoon mayonnaise on each slice. Layer lettuce leave, tomatoes, Irish Farmhouse Cheese, corned-beef and onions.
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.
Garnish plates with sliced baby dill pickles and kalamata olives.