Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Whisk eggs, parsley and milk and season with salt and pepper.
Heat the fat in a frying pan, add the eggs and allow to set while stirring. Wash the tomato and peel with a peeler. Wrap the peel into a rose. Arrange eggs on a plate and garnish with cucumber slices, tomato rose and parsley.
Wholemeal bread tastes good with it.