1: Break 3 eggs into a bowl, salt and pepper, then beat with a fork or whisk, like for an omelette. Set aside.
2: Remove the stalk end of 2 tomatoes and cut into thick slices.
3: Trim the crusts off 6 slices bread. Here I have cut out circles with a cutter. This is more attractive, but not essential.
4: Butter each slice on both sides. Set aside.
5: Pour 2 tablespoons herb olive oil into a frying pan on medium heat. Cook the sliced tomatoes on both sides. When cooked, pull off and discard the skin. Set aside.
6: Using the same frying pan, cook the eggs, mixing them round gently with a fork, to make a small omelette. Set aside.
7: Heat the plates. Still using the same pan, fry the bread until browned on both sides.
8: Spread pesto generously on each slice of toast.
9: Then add a layer of omelette (again, I have cut this out to make it more attractive).
10: Arrange the tomatoes on top and garnish with a basil leaf. Finish with a trickle of olive oil. Serve immediately.
Remarks
If you don't have anyherb olive oil, use ordinary olive oil and add a few herbs if you can (bayleaf, thyme, etc.), discarding these at the same time as the tomato skins.