Heat the grill to high. In a shallow bowl,
whisk together the eggs, milk, cheese and
chives. Melt the butter in a large non-stick
pan over a medium heat. Dip slices of
bread into the egg mixture, then place
them in the pan. Cook for 3-5 mins on
each side, or until golden and crisp, then
keep warm in a low oven if you need to.
Place the vine tomatoes on a baking
tray, drizzle with a little oil and season
with salt and pepper. Grill until they start
to soften and blister. On a large platter,
pile up the cheesy French bread, grilled
tomatoes, sliced ham and a pile of
watercress, and let everyone dig in.