Melt 2 tbsp (28g) of unsalted butter in a large non-stick skillet over medium heat. Place the brioche buns cut-side down and sear for 1 to 2 minutes until a golden-brown crust forms. Set aside on a plate.

In a medium bowl, vigorously whisk the 8 eggs, 2 tbsp (30ml) milk, kosher salt, and black pepper until completely combined and frothy.

Return the skillet to medium-low heat and melt the remaining 1 tbsp (14g) of butter. Pour in the egg mixture and use a silicone spatula to gently push the edges toward the center, forming large, soft curds.

When the eggs are mostly set, divide them into 4 thick mounds in the pan. Top each mound with a slice of yellow cheddar. Cover the skillet with a lid for 60 seconds until the cheese melts beautifully.

Layer a small handful of fresh baby spinach onto the toasted bottom bun. Carefully transfer a cheese-draped egg mound onto the spinach, then place the sesame-studded top bun slightly askew over the filling.