Directions :

1. Adjust oven racks to lowest and highest positions and preheat oven to 425 degrees. To preheat the baking sheet, place heavy-bottomed baking sheet on rack. Set a second baking sheet aside.
2. Using 3 tablespoons melted butter, butter one side of each slice of bread. Using a 2 1/2-inch round cutter, or a sturdy drinking glass, cut a circle out of the center of each slice of bread and remove circle.
3. Remove preheated baking sheet from oven and melt remaining 3 tablespoons of butter in the sheet, carefully tilting the sheet to evenly distribute the butter. Place bread slices butter-side up on each end of the baking sheet and place bread circles in the middle, butter-side up as well.
4. Return sheet to lower oven rack and bake until bread is lightly toasted, about 1 ½ minutes. Flip bread and rotate sheet halfway through baking.
5. Remove sheet from oven and place inside second (room temperature) baking sheet. Crack an egg into each hole and season with salt and freshly ground black pepper, to taste.
6. Return pans to oven, placing stacked baking sheets on top rack in oven and bake until egg whites are just setting, about 6 to 7 minutes. Rotate sheets halfway through baking. Remove from oven and allow to sheets to cool on wire rack until egg whites are set, about 3 minutes. Serve immediately.