Grease a 12-cup muffin tin. (You can remove crust from bread if you prefer.) Place one bread slice in each muffin cup; push down gently so it looks like a cup with four corners. Drop a raw egg into each cup. Sprinkle with salt and pepper. Top each egg with 1/2 teaspoon butter. Bake at 350 degrees for 15 minutes or until eggs are cooked and bread is toasted.