Preheat a 5- or 6-quart air fryer to 350˚F for 3 minutes.

Grease a 2-cup heatproof dish or bowl generously with the softened butter.

Crack the eggs into the dish, add the milk, and season with salt and pepper to your taste.

Beat the mixture with a fork until well combined.

Carefully pull out the air fryer pan and basket; place the buttered dish in the basket.

Lay the bacon flat in the basket and position the slices of wholegrain bread beside it, propping them up against the dish if necessary.

Add the halved tomatoes wherever they will fit.

Slide the pan and basket back into the appliance.

Keep the temperature set at 350˚F and set the timer for 10 minutes; let it cook.

After 10 minutes, stir the eggs with a rubber spatula.

Set the timer for an additional 3 minutes and cook until the eggs are almost set, the bread is toasted, and the bacon is crisp.

If needed, cook for a bit longer.

To serve, divide the toasted bread, crispy bacon, and tomatoes between plates.

Spoon the scrambled eggs onto the toast and top with crumbled feta and fresh thyme leaves.

Season with salt and pepper to taste.