This recipe is a quick and easy breakfast recipe that can be enjoyed any time of day. Get creative and use different cookie cutter shapes to make your breakfast even more fun. This recipe is extra tasty with melted cheese and diced chives.
Lightly butter both sides of each slice of bread. Cut a circle from centres of bread using round cookie cutter or drinking glass approximately 2 1/2 inches (6 cm) in diameter. Bread circle can be cooked along with rest of bread to be used as egg dippers.
Heat skillet over medium heat. Place bread in skillet and toast one side of bread for 4 minutes. Flip bread over and break an egg into each hole in bread, being careful not to break the yolk. Season with salt and pepper. After 3 minutes of cooking, sprinkle cheese over the edges of the bread. Cook slowly until bottom of bread is browned, egg whites are set and yolks are cooked as desired, around 4–5 minutes. You can cook one side only, or turn over and cook top of bread and egg. Serve warm sprinkled with chives. The leftover rounds are perfect for dipping into the egg!