Preheat your oven to 180°C.

Cut the batonas into 2-3 equal sections. Hollow out the middle of each section slightly, creating a 'boat' shape, but be careful not to break the bottom or sides.

Dice the dešrelės into small pieces.

Heat the oil or butter in a pan over medium heat.

Add the diced dešrelės to the pan and cook until lightly browned, about 3-4 minutes.

If using optional onion, add it now and cook until softened, about 2-3 minutes.

Spoon the cooked dešrelės (and onion, if used) into the hollowed-out bread sections.

Carefully crack one egg into each bread boat, trying to keep the yolk whole.

Season the eggs with salt, pepper, and optional dried herbs.

Place the filled bread boats on a baking tray.

Bake in the preheated oven for 10-15 minutes, or until the egg whites are set but the yolk is still slightly runny (or cooked to your preference).

Carefully remove from the oven and serve hot.