Eggs baked in Greek bread rings with gyro, feta, tomatoes and olives

Cut two bread rings in half with a serrated knife; use a cast iron skillet for a small batch or sheet pans for a bigger one.

Drizzle or brush olive oil on the cut side of the bread and flip it cut side down.

Widen the center hole with a 1.5-inch round cutter or a knife, to about 1.5 to 2 inches, so it holds an egg.

Add cut gyro slices (optional), crumbled feta, grape tomatoes on the sides, pitted Kalamata olives and sliced scallions.

Break an egg into each hole, leaving a hollow so the yolk stays in the center.

Drizzle olive oil mostly over the vegetables and season with salt, pepper and a pinch of crushed red pepper flakes.

Bake on the center rack of an oven preheated to 400F for about 10 minutes.

Move to the top rack and broil about a minute or two, until the eggs reach the desired doneness; they keep setting out of the oven, so undercook slightly.

Variation: for crisper bread, toast it about five minutes while the oven preheats.