Use a medium heart-shaped* cookie cutter to cut out the center of each slice of bread. Set the cut-out hearts aside.

Heat a skillet over medium heat and add 2 tablespoons of butter. Once melted, swirl the butter to coat the pan, then add two of the slices of bread** and two of the heart cut-outs. Cook until nicely browned, then gently flip all the pieces over.

Crack one egg into the center of each of the toasts, season with salt and pepper, lower the heat, cover the skillet and allow to cook until whites are done, but middle is still runny (unless you prefer them well-done, in which case you can break the yolk!) You may also opt to flip the toast & eggs with a spatula and cook the other side that way without covering the skillet, it just won’t have the same finished look.

Remove to plates, and repeat with remaining slices of bread and cut-outs.

Serve with fresh fruit, crispy bacon and jam on the cut-out pieces, if you’d like!