Start by soaking the slices of bread in milk at room temperature.
Dip the bread and remove it quickly so it doesn't get too soggy.
Transfer to a medium baking tray, covering the entire bottom and set aside.
My baking tray is 9’” wide by 12” long.
Next, cut the hot dogs into thin slices and set aside.
In a large bowl, add the eggs, the salt, a pinch of black pepper, the chimichurri and whisk everything until the eggs dissolve.
Add the cooking cream, the grated mozzarella cheese, the hot dog slices, the ripe tomatoes chopped into small cubes, the onion also chopped into small cubes, parsley and chives to taste and mix everything very well until combined.
Transfer all this mixture to the baking tray with the slices of bread and arrange it evenly until flat.
Take it to a preheated oven at 180° C (350° F) and bake for 40 minutes.
Serve.