Moisten edges of the toast with hot water.
In a skillet, bring a small amount of salted water to the boiling point.
Poach the egg yolks until soft-cooked.
Place one egg yolk in middle of each piece of toast.
Whip egg whites until stiff; spread or pipe with a pastry tube around the yolk.
Season with salt and pepper.
Bake at 350°F (175°C) for about 4 to 5 minutes until whites are slightly browned.