Instructions: Tear 2 1/2-inch circle from center of bread, or cut out center of bread with 2 1/2-inch round cutter (we used a can that was open at both ends)

(Eat the bread circle, or save for Bread Pudding.) Spread margarine generouly on both sides of bread "frame."

Put bread in 8-inch skillet. Cook over medium heat 4 to 5 minutes or until golden brown on the bottom. Turn bread over with pancake turner.

Drop egg into center of bread. Poke yolk with toothpick; swirl to mix.

Turn heat down. Cook, covered, over low heat 5 to 7 minutes or until egg is set. Sprinkle lightly with salt. Lift from skillet with pancake turner.

**As you have guessed, I had this when I was a kid. Daddy also had it when I was a kid (when I made him breakfast)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.