Combine all ingredients for parsley pesto except olive oil. Process until smooth. Add olive oil and continue to blend until incorporated. Store in fridge until ready to use.

Add only the tomatoes to a non-stick skillet and cook for 4-5 minutes on medium heat. After tomatoes are starting to look charred, decrease heat to medium low and cook for another minute or so. Remove pan from heat for 1-2 minutes to allow pan to cool down and then add oil so oil doesn't splatter everywhere. Add onion, jalapeño, and garlic. Cook for 10 minutes on medium low and as tomatoes soften, smash them down with the back of a wooden spoon. Add 1 tablespoon balsamic vinegar and cook for a couple minutes until it reduces. Add butter and stir in until completely melted. Set aside.

In a mixing bowl combine eggs and milk and beat with a whisk. Add eggs to a non-stick skillet and cook on medium-high. As eggs are cooking, occasionally check them by scraping pan with a nylon spatula and once a clean trail is left behind spatula, turn heat to low and fold eggs gently with wooden spoon until soft and fluffy. Remove from heat.

Spread pesto on one slice of garlic sourdough. Add scrambled eggs on top of pesto with some sprinkling of grated parmesan cheese if using. Add tomato sauce to other slice of bread and arrange together into a sandwich. Enjoy these!