1 sl Bread
Margarine or butter --
Softened
1    Egg
1 ds Salt

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)

CookinKid