Prep your cutters and bread: Choose cookie cutters that are roughly 2–3 inches wide. Press them firmly into each slice of bread to cut out a shape. Save the cutouts—you’ll toast those too.

Warm the pan: Place a large nonstick skillet over medium heat. Add 1 tablespoon of butter and let it melt and foam without browning.

Toast the bread “frames”: Lay the bread slices with the shape cut out into the pan. Toast for 1–2 minutes until lightly golden on the bottom.

Add the eggs: Reduce heat slightly to medium-low. Crack one egg into each cutout shape. If the egg white overflows, nudge it back toward the opening with a spatula.

Season: Sprinkle with a pinch of salt and pepper. For extra flavor, add a few chopped herbs directly over the egg.

Cook gently: Let the eggs set until the whites turn opaque and the edges of the bread are golden, about 3–4 minutes. For firmer yolks, cover the pan with a lid for the last minute.

Toast the cutouts: While the eggs cook, add the cutout shapes to the pan with a bit more butter. Toast on both sides until golden. These make fun dippers for runny yolks.

Optional cheese melt: Sprinkle a little shredded cheese around the edges of the bread or directly over the egg whites. Cover briefly to melt.

Finish and serve: Carefully loosen each egg-in-a-hole with a spatula and transfer to plates. Add toppings like avocado slices, tomatoes, hot sauce, or crispy bacon bits. Serve the toasted cutouts on the side.