Spread the top of each slice of bread with 1/2 tablespoon of the butter. Using a round cookie cutter or drinking glass, cut a 2 1/2- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
Heat the remaining 1 1/2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.