Preheat oven to 400 degrees F (204 degrees C)
Line baking sheet with parchment paper. If using aluminum foil, spray with oil to prevent sticking.
Butter one side of the sliced bread and place on baking sheet butter side down. Repeat with all slices.
Cut out each bread slice using either a cookie cutter, biscuit cutter or just use a knife to cut out a square. Place your cut out bread (circles, hearts, squares, etc.) and put these on the baking sheet too with the butter side down on the sheet pan. These make delicious dipping toasts.
One at a time, Gently crack the eggs and place the whole egg ( unbroken) into a separate small bowl. Then, gently pour the egg into the hole of each of the breads. (You never know if there are problems with your eggs so we like to first check them in a bowl before placing them into the bread holes.)
Add your favorite toppings. Here are some suggestions but have fun with your own ideas. 1) ham and cheese2) Feta, Salami & Spinach3) Parmesan, Roasted Peppers & Italian Seasoning4) Parmesan, fresh chopped peppers & Green Onions
Light spray or spritz with olive oil spray to facilitate browning. Salt and pepper to taste.
Bake eggs in toast uncovered. If you like drippy eggs, cook for about 6 minutes or until the egg whites start to get less wiggly. Then, they are ready to come out of the oven. . If you like soft eggs, bake for 8 minutes. Please note that your eggs will continue to cook, EVEN after you remove them from the oven. If you like you eggs well done then cook 10 minutes or more to your desired level. Personally, we love when you cut into the egg and the yolk is ready to be dipped into.
Serve baked eggs in toast on a plate with the extra bread toast for dipping and enjoy!