Use a metal cookie cutter and cleanly cut the shape out of the center of each slice of bread.

Set aside the cut piece of bread to cook and serve alongside the larger slice of bread.

Spray the lidded skillet with cooking spray.

Spray the cookie cutter inside and out with cooking spray.

Cut each tablespoon of butter into fourths.

Heat the skillet and place the cookie cutter on the skillet.

Place one of the small cubes of butter in the cookie cutter until melted and sizzling but not burning.

Carefully pour the egg into the cookie cutter.

Salt and pepper the egg.

Place the lid on the skillet and let the egg cook until it is set. (If the egg is cooking too quickly, turn down the heat.)

Use a table knife to loosen the egg from the cookie cutter, then use tongs to remove the cookie cutter from the egg.

Place the egg on a tray and keep warm in the oven until all the eggs are cooked and ready to use.

Repeat this process until the all eggs are cooked.

Spray a non-stick lidded skillet with cooking spray.

Place 1-2 T butter in the skillet.

Salt and pepper the butter in the skillet.

Heat the butter just until the butter is hot and sizzling but the butter isnâ??t burned.

Gently crack an egg into the hot skillet keeping the yolk intact.

Working quickly, repeat the process until all eggs are in a circle in the skillet (refer to the picture).

Place the lid on the skillet.

Reduce the heat once the lid is on the skillet.

Cook the eggs until the yolk is set (or softer if you like).

Remove the lid and turn off the heat.

Use a cookie cutter and cut out the eggs for the French Toast.

*The beauty of using this method is you can cut out the part of the cooked egg you like the best. It is cutest using the yolk and part of the white of each egg. You could even stir the eggs a little after cracking them in the skillet - the egg would end up more with a fried-egg look, but still taste great.

Place the cut-out eggs on a tray in the warm oven until ready to use.

Heat the griddle on medium heat until hot.

Mix together eggs, bacon, milk, vanilla and salt.

Melt 1 T butter on the griddle, then spread it out with a spatula.

Dip a slice of bread (with the center cut out) into the egg mixture.

Place the dipped bread onto the hot, buttered skillet.

Repeat the process until the griddle is full - usually 4 slices of bread will fit on a griddle.

Don't move the bread until it is toasted to the desired color on the bottom side.

Once the bread is toasted on the bottom, flip each slice over to cook on the other side.

Repeat this process until all the cut-out shapes and slices are cooked.

Place the cookie-cutter toast (with the center cut out) on a plate.

Place a cut-out cooked egg in the empty hole of the French toast.

Place the cut-out piece of bread onto the plate next to the larger piece.

Serve with heated maple syrup or jam.