Enjoy eggs for dinner with this fast, yet filling, sandwich.
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.
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.
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.
In a shallow dish beat together 2 eggs and 2 tablespoons milk. Carefully dip sandwiches into egg mixture, coating both sides.
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.