CUT out center of each bread slice, using a 2 1/2 to 3-inch heart, round or other shape cutter; RESERVE cut-outs. COAT large nonstick skillet lightly with oil.
TOAST bread slices and cut-outs on one side in skillet over medium-low heat until golden, about five minutes. TURN bread pieces over.
BREAK and SLIP an egg into center of each bread slice. COVER pan and COOK slowly until whites are completely set and yolks begin to thicken but are not hard, five to six minutes. SEASON eggs with salt and pepper. SERVE immediately with cut-outs.
This recipe is an excellent source of choline and a good source of protein and folate.