Heat a medium size frying pan to medium low heat and add a splash of olive oil

Halve the cherry tomatoes and place them in a bowl along with the diced onion and pesto. Mix well.

Add the tomato mixture to the frying pan and saute for a minute or two while stirring. When the tomatoes start to release some liquid cover the pan and let the tomatoes cook.

When the tomatoes have softened (5-8 minutes) add the spinach and stir through to wilt.

Crack the eggs into a shallow bowl and add the milk and chives. Season well with sea salt and black pepper then beat the mixture together until the eggs are uniform in colour.

Heat a large non-stick skillet to medium heat and add a Tablespoon of butter.

Dip the brioche slices into the egg mixture one at a time ensuring all sides of the bread are covered in egg. Place on a plate and cover the top sides of the bread with half of the parmesan cheese.

Working with as many slices of bread as you pan can fit, place the bread parmesan side down on the pan. Cover the top side with the remaining parmesan cheese.

Let the toast cook until the bottoms are golden brown then flip and cook the remaining side.

Serve topped with the pesto tomatoes and spinach and top with additional grated parmesan cheese.