Instead of serving your egg on toast, try serving it in toast. This breakfast classic, also known as Egg in a Saddle, Egyptian Egg, One Eye, and Bird in a Nest, is a long-standing favorite.
Crack the egg into a bowl and set the bowl aside.
Use a 3-inch cookie cutter (circle, heart, star, or flower) to cut a shape out of the piece of bread.
Melt the butter in a frying pan over medium heat. Place the bread in the pan and fry it lightly on one side (you can also fry the cutout shape). Flip the bread over. Reduce the heat to low.
Carefully pour the egg into the cut-out hole in the middle of the bread. Cover the pan and cook for 2-3 minutes or until the egg has set in the bread "nest." For an over-easy egg, flip the egg and bread and cook it on the other side. Serves 1.