1 punnet on the vine cherry tomatoes
2 tbsp milk of choice
1 tbsp chives, chopped
Salt & pepper
4 slices sourdough bread
1 tbsp butter
½ avocado, sliced
1 bunch fresh basil leaves, picked
Preheat the oven to 180°C.
Place tomatoes on an oiled baking tray and roast for 20-30 minutes or until slightly wilted.
In a large shallow bowl whisk together the eggs, milk, chives, salt and pepper.
Dip the slices of sourdough bread into the egg mixture until well soaked.
In a non-stick frying pan over medium heat with butter cook for bread for 2-minutes on each side or until golden brown and egg is set.
Repeat with remaining bread and egg mixture.
Serve French toast topped with the roasted cherry tomatoes, avocado slices and fresh basil.