My husband, who doesn't do much of the cooking around here, was busy tinkering in the kitchen one day. Sneaking a peak I realized that he was hard at work making one of these breakfast sandwiches ... but with a special twist: instead of using a biscuit cutter to make the "basket" in the bread, he used other shaped cookie cutters like an acorn and a tea kettle. He informed me that the trick is to use a cutter big enough to hold the egg so that it cooks flush with the bread.
Put the buttered bread in a skillet - cast iron works great for this - and add a little butter in the center of the whole to keep the egg from sticking.
Crack an egg directly into the hole and cook on medium-low until the egg turns white and sets around the edge of the hole. Then flip to cook the other side (this method is for "eggs over medium"). Patience is important because you want the bread and eggs to cook evenly and thoroughly.
Isn't it cute? And very creative, I think. Don't throw away the buttered bread "center" because it can be cooked in the same pan or toasted for sopping up the runny yoke.
My husband and daughter enjoyed the fruits of Daddy's labor. Sadly, my son takes after me and doesn't care for eggs; but he joins me in giving the creativity and presentation a big thumbs up!