Summary:

Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto is a main course that serves 4. One portion of this dish contains approximately 27g of protein, 42g of fat, and a total of 654 calories. For $4.2 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. If you have parmesan cheese, pine nuts, basil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is excellent. Similar recipes include Open-Face Egg Sandwich, Open-Face Ham-and-Egg Sandwich, and Open Face Chicken Sandwich with Artichoke Pesto.

Dietary Info:

Ingredients:

• 12 ounces asparagus - N/A
• 8 slices bacon - N/A
• 0.33333334 cup basil - N/A
• 0.66 container basil leaves - N/A
• 0.25 teaspoon pepper - N/A
• 4 eggs - N/A
• 0.5 cucumber - N/A
• 2 tablespoons extra virgin olive oil - N/A
• 3 cloves garlic - N/A
• 0.25 teaspoon kosher salt - N/A
• 4 servings drizzle of lemon juice - N/A
• 1 tablespoon olive oil - N/A
• 0.25 cup parmesan cheese - N/A
• 0.25 cup pine nuts - N/A
• 2 roma tomatoes - N/A
• 4 servings salt and pepper - N/A
• 4 scallions - N/A
• 4 slices sourdough bread - N/A
• 1 bunch spinach leaves - N/A
• 0.5 teaspoon balsamic vinegar - N/A

Instructions:

<ol><li>To make the pesto:  Place spinach leaves, basil leaves, minced garlic, pine nuts, Parmesan cheese, and olive oil in the bowl of a food processor.</li><li>Pulse until a spreadable paste forms.</li><li>Set aside.</li><li>To roast the asparagus and scallions:  Heat oven to 400 degrees.</li><li>Place the asparagus spears and scallions in a 9x13 pan and drizzle with the olive oil and balsamic vinegar.</li><li>Sprinkle salt and pepper.</li><li>Roast for about 20 minutes, or until they have browned.</li><li>To make the tomato and cucumber salad:  In a medium bowl, toss together the chopped tomato, the chopped cucumber, and the chopped basil.</li><li>Drizzle fresh lemon juice.</li><li>Sprinkle salt and pepper to taste.</li><li>To make the bacon and bronzed toast: Fry up bacon slices on a griddle over medium heat.</li><li>Once both sides have crisped, remove from griddle and place on a paper towel.</li><li>Dont drain the bacon grease, use this pan to toast the slices of bread. Place the slices of sourdough bread on the griddle and bronze each side.</li><li>Take off heat once both sides have browned</li><li>For the fried egg:  melt butter in skillet on medium heat.</li><li>To get the heart-shaped egg, we cracked the eggs into Norpro Nonstick Heart and Pancake Egg Rings, then continued to fry just until egg white is cooked, or sunny-side up, roughly 1 minute.</li><li>You could also fry the egg normally and cut the egg into a heart shape.</li><li>To assemble sandwiches: Place 2 slices of bacon on a slice of the bronzed sourdough toast.</li><li>Place a few roasted asparagus spears and scallion on top of the bacon.</li><li>Spread a thick layer of spinach basil pesto.</li><li>Finally, top with the heart-shaped fried egg.</li><li>Serve salad on side.</li></ol>