Using your fingers, create a cavity in the center of each slice of bread, making a depression but not going all the way through. The cavity should be about 2inches long and 1inch wide. (We like to drizzle the bread that we take out with alittle local honey and then eat it.) Brush both sides of the bread with the olive oil.
Heat a large skillet over medium heat, then carefully remove the skillet from the stove and spray it with nonstick organic olive oil spray. Return the hot, sprayed skillet to the medium heat. Arrange the slices of bread in the skillet in a single layer, leaving as much space as possible between slices to make it easier to turn them later.
Crack one egg at a time into a small bowl, then turn it into the cavity in the bread, repeating until every slice of bread is filled with an egg. Sprinkle each with alittle sea salt and pepper. Cook for about 4 minutes, until the egg begins to set and the underside of the bread is toasted to your preference; check by lifting with a metal spatula.
Carefully turn each slice of bread, sprinkle with sea salt and pepper, then cook the other side for about 4 minutes, until the egg is fully set and the underside of the bread is nicely toasted. Transfer the Eggs in Bread to a platter. Serve hot, at room temperature, or chilled.