Serves: 1 serving1) Cut a 5-cm round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.