For the Egg Dip
Prepare egg dip by combining eggs and milk, reserve.
For the Sandwich
Spread softened butter on bread slices. Place slices of fontina cheese on half of the bread slices. Top each with fresh basil, bacon strips, another slice of cheese and the remaining bread. Place toothpicks to hold each "sandwich" or spedini in place and cut in half.
Preheat skillet or griddle. Add a small amount of butter or oil to the skillet. Dip "sandwich" halves in egg dip and place in skillet. Cook until golden brown on both sides. Place on paper towels to drain. Remove toothpicks.
To serve, place two halves of spedini on each serving plate and top with a poached egg. Garnish with orange slices, fresh basil sprigs and chopped parsley.