This is a true homegrown recipe. When my mother was little, they'd go to a local restaurant for breakfast sometimes. And the restaurant served an egg fried in the middle of a piece of bread. Kids love it (as she did), so her father learned to make it. She learned it from him for me, and then she taught me. I've found, though, that most households have this recipe. . .
Spread margarine sparingly on both sides of each slice of bread (easiest to do one side of one piece, one side of a second, put the 2 buttered sides together, spread margarine on top of the second, etc.) Cut a square out of the middle of your stack of buttered bread, about the size of an egg yolk.
Carefully place bread on a flat skillet, keeping the middles separate (take this time to butter the second side of the first piece of bread). Turn the oven to a smidgeon past medium heat. Let cook for 1 minute.
Crack an egg into each middle hole. Break the yoke or not, as you prefer. Cook for 4 more minutes. Flip toast and middles over. Cook for another minute. Remove from heat; serve immediately.