Beat the eggs, milk, and seasonings with a fork until the seasonings are completely combined.

In a small frying pan, heat a tablespoon of neutral cooking oil; just enough to cover the pan.

Dip a slice of bread in the egg-milk mixture in a deep plate or container large enough to lay the slice down completely flat and soak for 30 seconds a side.

Use a wide spatula or fish slice to 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 the toast is golden brown, then transfer to a warming plate in the oven, and repeat until you’ve fried all the bread.

Wipe down the pan with a paper kitchen towel and add another tablespoon of cooking oil, then when hot, add the cherry tomatoes and pan-fry for a minute or two until done, but not over-cooked so they lose their colour.

Add the fresh dill (or herbs of your choice) and combine, then add the feta cheese, combine and remove immediately – the cheese just needs to start to soften, not to melt.

Pile the tomatoes and feta cheese on top of two pieces of French toast per person, then garnish with more fresh dill and sprinkle with sea salt and pepper, and serve immediately.