Steps:

• Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper.
• Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half, and press down slightly. Wrap tightly in parchment.

Steps:

• Heat oven to 375°F. Line large rimmed baking pan with foil. In small microwavable bowl, heat 1 tablespoon of the butter uncovered on High 15 to 20 seconds or until melted.
• In medium bowl, mix tomatoes, 1 tablespoon melted butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in pan. Roast tomatoes about 30 minutes, stirring after 15 minutes, until tomatoes burst and skins begin to shrivel. Set aside.
• Bake biscuits as directed on bag; cover with foil to keep warm.
• Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon butter over medium heat. Break egg into custard cup or small bowl; carefully slide egg into pan from custard cup. Repeat with remaining eggs. Cook about 1 minute or until outer edges turn opaque. Cover skillet; reduce heat to medium-low. Cook 4 to 6 minutes or until yolks are firm, not runny.
• To assemble, split biscuits in half, and top bottom halves with half cheese slice, fried egg, spinach and tomatoes. Add top halves of biscuits to complete sandwiches. Serve warm.