4 slices English breakfast bread
1/4 cup chopped onion
2 tablespoons ground nutmeg
1 dash dry mustard
Place the bread slices in the bottom of a 9-inch loaf pan. Drizzle the bread with the onion and nutmeg. Place the sandwich over the toast and smooth sides down.
Top loaf with the mustard and sprinkle with fresh parsley. Drizzle with the egg yolks, and top with the bread slices. Chill covers in plastic bag.