2 eggs
1/2 cup milk
2 tablespoons margarine
1/2 cup brown sugar
1/2 cup butter
1/4 cup margarine, melted
1 tablespoon distilled white vinegar
1 teaspoon lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a large pot with enough water to cover. Bring mixture to a boil, stirring constantly. Cook over medium heat, stirring constantly, until eggs are set. Remove from heat; cool.
In a medium bowl, whisk together milk, margarine, brown sugar, butter, margarine, vinegar, lemon juice and lemon zest.
Arrange eggs in a 1-quart casserole dish in the center. Pour egg mixture over eggs in dish, and top with remaining bread.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Top with lemon cream sauce as desired.