2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon style mustard or brown mustard
4 slices English muffin bread or firm textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk
In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside. In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once. Place each egg on mustard side of a bread slice. Layer the spinach, tomato and cheese on eggs. Top with the remaining bread slices, mustard sides down. In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides. In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.
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