Open Face Egg Sandwich with Bacon Asparagus and Pesto
Details
- Serving Size:   4
- Weight Watchers:   19 Points
Cuisine
- lunch
- main course
- morning meal
- brunch
- main dish
- breakfast
- dinner
Ingredients
- 12 ounces asparagus, ends trimmed
- 8 slices bacon
- 1/3 cup chopped basil
- 0.66 container basil leaves
- ¼ teaspoon freshly ground black pepper
- 4 eggs
- ½ English cucumber, chopped
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- ¼ teaspoon kosher salt
- drizzle of fresh lemon juice
- 1 tablespoon olive oil
- ¼ cup Parmesan cheese
- ¼ cup pine nuts
- 2 Roma tomatoes, chopped
- salt and pepper to taste
- 4 scallions, ends trimmed
- 4 slices sourdough bread
- 1 bunch spinach leaves
- 1/2 teaspoon white balsamic vinegar
Instructions
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.Pulse until a spreadable paste forms.Set aside.To roast the asparagus and scallions
For the fried egg melt butter in skillet on medium heat.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.You could also fry the egg normally and cut the egg into a heart shape.To assemble sandwiches
Place 2 slices of bacon on a slice of the bronzed sourdough toast.
Place a few roasted asparagus spears and scallion on top of the bacon.
Spread a thick layer of spinach basil pesto.Finally, top with the heart-shaped fried egg.
Personal Tags
Tags easily organize this recipes in your Preferences
Comments