A family favourite that's great to do with the kids for breakfast on the weekend.
4 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200°C. Place the tomatoes on a baking tray, sprinkle with olive oil and roast for 10 minutes.
Break the egg into a small bowl and add the milk. Whisk together with a fork.
Dip the pieces of bread into the egg mixture, making sure that both sides are well egged.
Put a frying pan onto a medium heat, then add one teaspoon of butter. When the butter starts to foam add the two slices of bread. Cook for 1-2 mins, until that side is golden. Then flip the bread, adding the next teaspoon of butter. Cook for a further 1-2 mins, until golden.
Serve the eggy bread with the roasted tomatoes and slices of avocado.