Warm cast iron pan on medium heat until pan is hot.

Prepare bread by buttering both sides. Lay in warmed pan and cook until golden brown.

Flip to the other side and repeat.

Do this to all 8 slices. Set aside.

Heat extra virgin olive oil in a medium sized fry pan.

Put bread crumbs, salt and pepper in a shallow dish for dipping.

Place 2 eggs in a shallow dish and whisk, add milk and combine.

Working one tomato at a time, dip the first one in the egg mixture and drench in bread crumbs.

Add to hot oil and cook, 3 minutes on each side or until golden brown.

Repeat with each slice of tomato, you can fry multiple slices at once.

Set aside on cooling rack.

Bring 3 inches of water to a low simmer (not a hard boil).

Break open the eggs but keep them separate to add to the water.

Add your first egg, very gently, to the water. Gently spoon hot water over the top of the egg.

Let cook for 3 1/2 minutes. Use a slotted spoon to remove from water and place on a plate.

Repeat with the remaining eggs. You can cook more than one at a time but be mindful of your timing for each egg.

Place first piece of toast on each plate.

Place two slices of tomato on top of the bread.

Sprinkle each tomato with one tablespoon of cheese.

Add the poached eggs, two on top of each sandwich.

Sprinkle with salt and pepper to liking.

Place top piece of bread on top to make a sandwich.