Wash and dry fruit. Slice strawberries. Preheat oven to 375°F (190°C). Lightly grease a muffin tin or oven dish for the baked eggs.

In a bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, whisk the eggs, milk, and melted butter. Stir the wet ingredients into the dry until just mixed. Fold in half the berries. Let batter rest for 5 minutes.

Heat a pan or waffle maker. Add a little butter or oil. Pour the batter and cook until golden. Keep warm in a low oven (200°F / 95°C) on a tray while you finish other items.

Cut tops off the tomatoes and scoop out the seeds. Drizzle inside with olive oil, salt, and pepper. Place tomatoes in a baking dish. Crack one egg into each tomato cup. Sprinkle a little cheese on top.

Bake for 12–18 minutes until egg whites set but yolks are still soft.

In small glasses, add a spoon of yogurt, then granola, then berries. Repeat to make two or three layers. Drizzle honey on top.

Chill juice and glasses. Right before serving, pour juice or prosecco into glasses and add a slice of strawberry or a sprig of mint.

Plate the waffles or pancakes, add a spoon of berry sauce or jam, and place baked tomato eggs beside them. Serve parfaits in small cups and place drinks in tall glasses.