Break the eggs into a bowl. Whisk along with the milk and a pinch of salt. Cut the soda bread in two and soak in the mixture for 30 seconds.
Heat the butter and oil in a shallow frying pan. Add the coated soda bread and cook lightly on either side, turning once. Cooking should take only a couple of minutes in total. Use a little kitchen paper to absorb any excess oil.
Mix the pickles and relish together and spoon onto the toast. Crumble the cheese on top and brown under a very hot grill.
Core the apples and cut them into wedges, skin still on and quarter the plums. Gently poach in the water and sugar for approximately 2-3 minutes until soft.
Spoon the fruit onto the farl and top with yoghurt. Garnish with a sprig of mint.