Break eggs open in a medium bowl. Discard shells. Add milk (or heavy whipping cream), salt and black pepper to taste. Stir until well combined. Set aside.

Place 1/2 teaspoon of unsalted butter or margarine in a medium skillet. Melt over medium heat. Use a spatula to spread melted butter all around the skillet.

Pour in egg mixture. Cook over medium heat until edges turn white. Gently fold from left to right. Fold again... from top to bottom to form a "square-like" shape. Eggs will not be a perfect square, but they will be small enough to fit on a wheat hamburger bun (or preferred sandwich bread).

Cook to desired doneness. Place cooked eggs in a plate.

Rinse 2 slices of bologna. Pat dry with paper towels.

Remove red ring from both slices.

Gently cut a small slit on the top and bottom, left and right sides of each slice of bologna. See photo above. The slits will make the bologna fry flat instead of forming a bowl shape. Set aside.

Use same skillet in which eggs were fried. Wipe clean with a dish cloth or thick paper towels.

Pour in 1/2 teaspoon of vegetable oil. Use a spatula to spread oil all around the skillet.

Place prepared bologna slices in skillet. Cook 1 minute (or until desired doneness) over medium heat. Flip and repeat.

Drain bologna on paper towels.

Assemble sandwich by placing one piece of fried bologna on bottom slice of a wheat hamburger bun. Top with fried egg, second slice of fried bologna and top of bun.

If desired, slather with mayo, mustard or your favorite jam.

Serve immediately.