• 6 slices of bread  (or 6 halves of English muffins )
• 1/2 stick softened butter (use soft butter in the tub)
• 6 large eggs

Spray cookie sheet or line with non-stick foil.  Generously butter BOTH sides of each bread slice.  Using a cookie cutter, cut out hole in center of bread slices.  Bake cut outs and slices in 375 degree oven for 7 minutes.  Take pan from oven, flip bread slices.  Break egg into custard cup and pour into hole.  Repeat for number of slices on pan.  Return to oven and bake for 9 minutes.  Remove from oven.  If you prefer a firmer yolk, return to oven for 2 minutes. (for hard fried this works well).  Let sit for 3-4 minutes.  Ready to eat.  

Optional: Get creative and spice them up.  Top with any combination of chopped cilantro, tomatoes, green onions, avocado, cheese, salsa, pico de gallo, creole seasoning or Hollandaise sauce for Eggs Benedict. You name it, top off the toad to your liking!

Serves 6