1 For eggs, place water in a 1-quart microwave-safe casserole. Microwave, uncovered, on high for 2 to 3 minutes or until boiling. Gently break eggs into water. Prick each yolk and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
2 For sauce, in a 1-quart microwave-safe bowl stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk. Cook, uncovered, on high for 2 to 3 minutes or until slightly thickened and bubbly, stirring after every minute. Season to taste with salt and pepper. Cover; set aside.
3 Arrange bread slices or muffin halves on a large microwave-safe plate. Top each with one slice of tomato, 3 spinach leaves, and one-fourth of the turkey. With a slotted spoon, remove eggs from water; place
on top of the turkey slices. Spoon some sauce over each serving. Cook, uncovered, on high for 1 to 2 minutes or just until heated through.