Preheat oven to 375°F Butter 4 cups of a jumbo nonstick muffin pan or four 3/4 cup ramekins or ovenproof bowls.
Using a rolling pin or a glass, starting at the bottom edge, roll bread to flatten. Spread one side of each slice evenly with butter. Gently press butter-side up into pan or ramekins, pleating bread on two sides to fit and making 4 points above edge of pan.
Sprinkle about 1 tablespoons of the cheese into bottom of each cup.
Bake for 5 minutes until toasted.
Crack 1 egg into a separate small cup and drop into toast cup; sprinkle with pepper. Repeat with remaining eggs and toast cups.
Sprinkle with remaining cheese. Bake for 13-15 minutes, until center is just slightly jiggly for softly set yolks or until desired doneness.
Using two knives or narrow spatulas, carefully lift cups from pan and place on plates.