The Elephant and Butter

The Elephant and Butter has the answer to your question, so long as your question is: how can I cook numerous eggs simultaneously yet individually, and on toast? It's easy. 

1. Get a muffin pan. Butter it.
2. Use a glass or cup to cut circles out of a dozen pieces of sliced bread.
3. Cram the circles into the reservoirs of the pan.
4. Grate a little cheese into the bread holes.
5. Crack an egg into each hole, disposing some of the egg white if you have too much matter for the space alloted. I don't have to tell you what constitutes too much, because too much is manifestly too much. You are no rube.
6. Add chopped prosciutto if inclined to do so. 
7. Bake eggs for about 10 minutes, or to suit your taste. (I like my yolks firm -- that's simply my nature and no one should try to change me.)
8. Pop resulting breakfast units out of pan.
9. Plate the egg units and top with diced chives, or anything.

And there you go. Now you have wrest control of the produktionsmittel.