• Preheat the oven to 400 degrees F. Grease a large baking sheet.
• Cut a hole in the center of the bread using a small round glass/biscuit cutter about 2¼” across. *Thinner bread may need to make a bigger hole to make enough space for the egg so it doesn’t spill out.
• Add the bread to the baking sheet, including the centers. Brush half the softened butter on top and bake for 3 minutes.
• Remove from the oven, flip the bread and brush with remaining butter, brushing along the inside of the hole too. Carefully crack an egg into each hole. Season with salt and pepper.
• Return to the oven and cook until the egg whites are set, about another 7-9 minutes, or until desired doneness.
• Serve hot. Garnish with bacon, green onions and serve with salsa or jam if desired and enjoy!

Stovetop Method:

• Heat a nonstick skillet over medium heat for about 5 minutes. Add the butter and then once melted, add both slices of bread, along with the center pieces.
• Toast the bread for about 3 minutes, until it’s lightly golden on the bottom. Flip with a flexible spatula.
• Crack an egg into each hole. Season with salt and pepper to taste. Cook for about 3 minutes, until it's just set enough to flip. Then flip and cook the eggs until desired doneness.