how to make a good (french) toast

Feel hungry. Remember you have a last-week-bought sourdough and from-September eggs; a (french) toast starter pack!!! So hoppity hop to the kitchen take eggs and bread from fridge. Oh wait, are those my tomatoes? Yes – we’ll have them then. Woooah, is that my salted butter stick? Aaaaaaah, a feast! So quickly, butter in pan over flame gentle break yolk from eggs, two, and slice the sourdough asunder, take three, whisk eggs then add the three halves, swish swooosh mix mix, and you remember dhania growing in room so you run to retrieve two, three four? leaves which you throw into bubbling butter, then swoosh swoosh the pan in circles until the sweet aroma of dhania in butter engulfs your brain and softly, but decidedly, place your three sourdoughs, dripping with yolkiness, onto the pan and sizzle sizzle [while waiting clear counter and wash dishes] and then flip, cut cherry tomatoes in halves and put them on just-been-sizzled side and then a minute or two over medium-low heat [extra butter if not scared] and then flip again, this time the halved tomatoes pillars under the heaving weight of the sourdough slices until they brown before flipping, increasing heat gradually, and sprinkling the what-have-yous: salt, garlic powder[or real garlic minced], pepper. Then serving over plate, tomato side up. Sprinkle maple syrup.