1. Preheat oven to 325°F. Place tomatoes in bowl, cover with water, and let stand 20 minutes. Drain, and pat dry.
2. Gently toss tomato clusters with 1 tsp. garlic oil and herbes de Provence in medium bowl, being careful not to pull tomatoes off vine. Season with salt, if desired. Place clusters on rack in roasting pan or on broiler pan; bake 15 minutes, or until skins split and begin to brown.
3. Coat large skillet with cooking spray, and heat over medium-low heat. Add eggs, and scramble 2 to 3 minutes. Remove skillet from heat. Add milk and remaining 1 tsp. garlic oil, stirring until milk is completely absorbed. Serve eggs with tomato clusters.