A quick and tasty breakfast!

1 tablespoon unsalted butter (softened, for spreading)
4 slices Italian white bread
Parmesan (grated, to taste)
4 large eggs
8 slices salami (cut into thin strips)
1 bunch fresh basil (torn, to garnish)

Preheat a griddle pan over medium heat.
On a work surface, butter each piece of bread on both sides and then sprinkle with parmesan. Using a 3-inch cookie cutter, cut a hole out of the center of each bread slice then place on the griddle. Cook each side until golden brown and crisp about 2-3 minutes, being sure to cook the rounds that were cut as well. Remove the bread circles from the pan and set aside.
Crack an egg into the hole of each piece of bread. Lower the heat and cover. Cook until the egg is set but the yolk is still slightly runny. Season with salt and pepper to taste and transfer to a plate.
Wipe out the pan and return to over medium-high heat. Drizzle the pan with olive oil and add the salami. Cook the salami until it is fully crisped, about 5 minutes. Remove from heat and then spoon salami over each egg toast. Garnish with basil and the reserved crispy round of bread.
Tip: Use any leftover or stale bread you have lying around instead of buying a new loaf!