Beat the eggs, salt and sugar with a fork until combined. If you are making savoury grenki, leave the sugar out. Add the milk and beat again until combined.

In a small frying pan, heat enough cooking oil to generously cover the pan.

Dip a slice of bread in the egg-milk mixture in a deep plate or container large enough so that you can lay the bread down completely flat – 30 seconds a side is enough – as you want the bread to soak up the egg-milk mixture, but you don’t want it to go mushy. Use your fingers, as tongs can leave marks on the bread and therefore also the toast.

Using a wide spatula or fish slice, lift the slice of bread out of the egg-milk mixture and slide it into the frying pan. Fry the bread on medium heat, first on one side, then on the other until it’s golden brown, then remove. Repeat until you’ve fried all the bread.

For a sweet breakfast or dessert, serve grenki with sugar and honey or golden syrup, or sour cream and fruit jam or berries. For a savoury breakfast or brunch, serve grenki with sour cream or fresh dill, smoked salmon, tomatoes, sea salt and coarsely ground black pepper, grilled cheese and ham, or alongside sausages or bacon.