Egg in a hole in a hole

Cut one flat, even piece from a cheese focaccia with a bread knife, trimming a further layer if it tears.

Cut a hole in the centre of the focaccia, then four holes around it, taking care not to rip the edges; keep the cut-out pieces for dipping.

Cut a double layer of brown rye bread to fit the centre hole and cut a small hole in it with a shot glass for the quail's egg.

Butter every piece of bread.

Brown the bread, buttered side down, on the flat top along with the dipping pieces and the rye centre, until crisp; butter the top side.

Flip the focaccia, add butter where the eggs go, and add the four eggs, cracked into a bowl first; add the quail's egg to the rye centre with a little more butter.

Season everything with salt, pepper and a tiny bit of smoked paprika.

Cook the eggs most of the way so the yolks do not break when flipped; flip the focaccia onto a buttered spot, about 30 seconds more.

Set the rye centre with its quail's egg into the middle hole and serve with the toasted cut-outs for dipping.