The normal way is to do this in a frying pan, but then that means cooking them almost one at a time. If you are doing several, I find baking them much easier. Plus it allows me to walk away and do other things while they are cooking.
We like even having these for a quick dinner when things have been so busy during the day.
|sprinkled with cheese and ham|
2 tablespoons unsalted butter, room temperature, plus more for sheet
6 slices sandwich bread
6 large eggs
Salt and pepper to taste
Optional toppings: grated cheese, finely chopped green onion, crumbled bacon, ham, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes
Preheat oven to 375 degrees. Generously butter (or use coat with cooking spray) a rimmed baking sheet.
Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 to 8 minutes. Remove from oven and flip bread.
Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set, but yolks are still slightly runny or cooked hard, 8 to 10 minutes, rotating sheet halfway through (sprinkle with cheese, bacon, ham, onion, if using, during last minute of baking). Serve with desired toppings.
During the holidays - I used heart, star, snowflake shaped cookie cutters. With Valentine's approaching, I will be doing these for breakfast with crumbled bacon and cheese on top and using a heart cookie cutter on the bread.