Melt a blob of butter in a small skillet over medium heat.

Then take a small blow and whisk together an egg and two tbsp of milk and pour into the skillet.

Cook in a mildly hot pan, until bubbles appear on the top.

Flip it over.

Sprinkle a tbsp of grated cheese on it.

Cook for 10 seconds under a hot buttered, brown toast, with crisply fried potato fingers and lightly fried tomato halves.

Use salt and pepper as needed and eat while it’s hot.