Nested Egg-in-a-Hole for 1 1/2 Eaters

Ingredients

• 1 slice of high-quality sandwich bread, such as shokupan
• 1 tablespoon unsalted butter, divided
• 1 chicken egg
• 1 quail egg
• Kosher salt, black pepper, and herbs as desired

Directions

1. Warm a cast iron pan, non-stick skillet, or griddle on medium-low for 5 minutes. While it heats, use a biscuit cutter or empty jar to stamp a round from the middle of the bread, leaving about 1/2-inch of bread around the edges. Put the outer slice aside. With a smaller cutter or jar, punch another round from the center of the bread circle. You will have 3 bread pieces: the outer rectangle, a ring, and a tiny round.
2. Melt half the butter on the hot surface and swirl or spread it so the bread can soak it up. Lay in all the bread pieces and cook them, nudging them now and then, until the undersides turn golden, about 4 minutes. Move the bread off to one side of the griddle, or transfer it briefly to a plate.
3. Add the remaining butter and spread it over the cooking surface. Place the bread back into the butter, this time with the toasted sides facing up. Break the chicken egg into the larger opening, then crack the quail egg into the smaller one. Sprinkle both eggs with salt. Put a domed lid over the pan and cook until the toast is browned underneath and the egg tops are just set. Or, leave the pan uncovered until the bottoms brown, then gently turn the toast and eggs over to finish cooking the eggs.
4. Add black pepper and herbs to taste, then serve right away.