Enjoy eggs for dinner with this fast, yet filling, sandwich.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl stir together mayonnaise or salad dressing and Dijon-style or brown mustard. Spread mixture on one side of each of English Muffin bread or firm white bread. Set aside.

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  • In a large skillet melt margarine over medium heat; break 2 eggs into the skillet. Stir each egg gently with fork to break up yolk. Cook eggs for 3 to 4 minutes or to desired doneness, turning once.

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  • Place an egg on the spread side of two bread slices. Layer spinach leaves, tomato, and Swiss or American cheese on each egg. Top with remaining bread slices, spread-side down.

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  • In a shallow dish beat together 2 eggs and 2 tablespoons milk. Carefully dip sandwiches into egg mixture, coating both sides.

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  • Melt 1 tablespoon of margarine or butter in same skillet over medium heat; cook sandwiches about 4 minutes or until golden brown, turning once. Cut in half to serve. Makes 2 sandwiches.

Nutrition Facts

748 calories; 45 g total fat; 19 g saturated fat; 490 mg cholesterol; 1021 mg sodium. 56 g carbohydrates; 3 g fiber; 30 g protein; 464 RE vitamin a; 10 mg vitamin c; 485 mg calcium; 6 mg iron;

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