Nothing New Under the Sunnyside Up

This is an old, old dish from my childhood. I thought I'd make some, and trot it out to jog your memory.
These are eggs cooked in bread that you cut (or tear) a yolk-sized hole out of. Did you eat these as a kid? What did you call them? I can't even remember what we called ours, but at some later point I learned the name Cowboy Eggs, and it stuck.
Any time you do something silly with food, like putting faces on it, or chopping the green beans into inch-long segments, kids are supposed to get over their usual avoidance, and give it a fair and square try. Especially if you give it a cool name.
And then you outgrow it. You eat beans at their natural length, and your toast intact.
But I wanted Cowboy Eggs. Cranky was not treated to this non-novelty growing up. Never encountered it. So the first time he tried to make some on his own, he cut a hole in the bread large enough to hold the entire egg.
Wrong, wrong, wrong! Unless, of course, that is they way you always had it. Results may vary.
This time he attained perfection, including the use of clever grown-up bread instead of those soggy white squares from the plastic bag.
The secret, we believe, was that the pan was a leetle hot, and the butter browned a bit. The bread toasted right in the pan, melding with the butter. Toast the first side, flip, drop the egg in the hole, and wait until the bottom of the bread gets toasty.
This was nothing like what you'd get from using a toaster and smearing the results with butter. Nope, you want that fusion in the pan. Intimate artistry.
And toast the pieces you tore out of the bread. You can pop them on top of the cooked eggs like a... cowboy hat!