- 2 slices white sandwich bread
- 4 1/2 teaspoons unsalted butter
- 1/3 of a jarred roasted red pepper, cut into 2-inch-long thin strips
- 2 large eggs
- Coarse salt and ground pepper
- With a 2-inch round cookie cutter, cut a hole in the center of each piece of bread, reserving cutouts. In a large nonstick skillet, melt 1 tablespoon butter over medium-high. Add cutouts and bread and cook until lightly brown on undersides, about 3 minutes.
- Add 3/4 teaspoon butter to hole of each piece of bread. Arrange pepper strips in holes to resemble a pinwheel. Crack 1 egg into each hole and season with salt and pepper. Cook until egg whites are set, 1 minute. Gently flip bread and cutouts and cook 2 minutes more (yolks will be runny). Serve pepper side up with toast cutouts for dipping.
If you don't have a 2-inch round cookie cutter, use the rim of a small glass to make the cutouts. For easy flipping, use the widest spatula you have. Serve this dish with greens lightly dressed with olive oil and vinegar for breakfast or lunch.