I've always called this Egg Toast but I learned that Sean calls them Eagles Nests. I like his name better. It's as simple to make as frying an egg.
I learned how to make these using a biscuit cutter and just cut a hole in the center of the bread. I have also simply used my fingers to tear a hole out. But my favorite is to use cookie cutters and experiment with different shapes.
I melt some butter.
A spray oil is a healthier option. I don't like using cooking sprays because of what is in them but this is a kitchen spritzer from pampered chef, and I'm sure other companies make them. I put in olive oil, pump it up and spray. Real nice an the oil lasts a while so it's also much cheaper.
Place the bread with the hole, into the pan. Then crack an egg in it. I like my yolks slightly runny but you can always break the yoke by poking it with the cracked eggshell or a fork.
This is the best time to add your seasonings. I like ground sea salt and ground pepper.
When the egg is cooked to your liking, usually only takes a couple minutes or so, then flip it over.
As an experiment, I tried making it with scrambled eggs, no milk.
It doesn't really work out.
I can't see the pumpkin shape, not even a little.
In a separate pan or after cooking all the eagles nests, lightly toast the centers.
The shapes aren't perfect but with the browned centers you can always tell what shape you made.