Bird's Nest Toast

This is better than toast with eggs on the side.  Toast with eggs on the side is just the sum of its parts while making this dish feels like it fuses them into one cohesive unit and makes it more than that.  If you don't believe me, make this and you'll see it's better.

ingredients:
1.  Bread
2.  Butter
3.  Eggs
4.  Fruit preserve/jelly (I like apricot)
5.  Salt
6.  Pepper
7.  Some type of circular shaped cap or cup, big enough to cut a hole to fit an egg, but not too big that it cuts out too much bread.


recipe:
1.  Heat a non-stick pan over medium high heat and add 2 TBL of butter.
2.  Cut out holes from toast then add to pan.  Coat bread, flip, then coat the other side.
3.  Toast one side, then flip over.
4.  Add a small dab of butter into the cut out holes, then, without breaking the yolk, add eggs into the holes.
5.  Lightly salt and pepper the eggs.
6.  After about 1 minute, carefully slide a spatula under the toast and eggs and make sure it is solid enough to flip and that the egg isn't breaking and spilling out.
note:
the top of the egg will be underdone, but as long as the bottom is solid enough to flip than it's fine.
7.  Quickly but carefully flip over the toast and cook second side for only 15 seconds.
8.  Quickly transfer toast to a plate, making sure not to break the yolks.  I also like to cut off any excess egg white that may have cooked over the edge of the toast with the edge of the spatula.
9.  Spread fruit preserve or jelly onto the bread of only one side of the toast.
note:
adding jelly in this stage is my touch and in my opinion adds a great deal to this dish.  I honestly feel like without it, the bread and eggs are a bit too monotonous and heavy.  The sweetness really brings the whole thing together.
10.  Serve with a knife and fork.  Bacon or breakfast sausage on the side goes great with this.