Instructions: In small bowl, combine mayonnaise, parsley and Tabasco sauce; set aside.

In 10-inch skillet, over medium heat, melt butter; add tomato slices. Cook about 1 minute on each side, turning once. Toast English muffins.

Meanwhile, fill non-stick skillet with water, about 3/4 full; add vinegar. Over high heat, heat to boiling; reduce heat to low. Break eggs, one at a time into saucer; slide each egg into simmering water. Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine.

To serve, top each English muffin half with tomato slice. With slotted spoon, carefully remove poached eggs from pan and place on tomato slices. Top with dollop of Spicy Mayonnaise and serve with remaining English muffin halves on side.

This recipe yields 4 servings.

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