Heat oven to 350°F. Put the butter in a large skillet over medium heat. When the butter has melted, add the onions and cook, stirring occasionally, until soft and tender but not browned, at least 15 minutes.

Spread the onions over the bottom of a 9-by-13-inch baking dish. Sprinkle half the bread crumbs over the onions, then sprinkle on half the cheese. Use the back of a spoon to make eight nests in the mixture. Crack an egg into each indentation. Top with a sprinkle of salt and pepper and the remaining bread crumbs and cheese. Bake 15 to 20 minutes or until the cheese is melted and the egg whites opaque.

The eggs should be a little more jiggly than you want them because they'll continue cooking after you take them out of the oven. Serve with toast. Serves 4 to 8.