Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto
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.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •12 ounces asparagus
- •8 slices bacon
- •0.3 cup basil
- •0.7 container basil leaves
- •0.3 teaspoon pepper
- •4 eggs
- •0.5 cucumber
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic
- •0.3 teaspoon kosher salt
- •4 servings drizzle of lemon juice
- •1 tablespoon olive oil
- •0.3 cup parmesan cheese
- •0.3 cup pine nuts
- •2 roma tomatoes
- •4 servings salt and pepper
- •4 scallions
- •4 slices sourdough bread
- •1 bunch spinach leaves
- •0.5 teaspoon balsamic vinegar
Directions
Preheat your oven to 400°F (200°C).
Trim the tough ends off the asparagus and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of kosher salt and 1/4 teaspoon of pepper.
Place the bacon strips on a separate baking sheet, ensuring they are not overlapping. Bake both the asparagus and bacon in the preheated oven for about 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
While the bacon and asparagus are cooking, prepare the pesto. In a food processor, combine 1/3 cup of basil leaves, 1/4 cup of pine nuts, 3 cloves of garlic, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of pepper.
With the food processor running, gradually add in 2 tablespoons of extra virgin olive oil until the mixture is smooth. Add in the 1/4 cup of grated parmesan cheese and pulse to combine. Set the pesto aside.
In a large skillet, heat a small amount of olive oil over medium heat. Crack 4 eggs into the skillet, cooking them sunny-side up or to your desired doneness. Season with salt and pepper to taste.
While the eggs are cooking, slice the cucumber and roma tomatoes. Finely chop the scallions.
Once the bacon and asparagus are done, remove them from the oven. Cut the bacon into halves or thirds, depending on your preference.
To assemble the sandwiches, toast the sourdough bread slices until golden brown. Spread a generous amount of pesto on each slice.
Layer the spinach leaves, followed by the cooked asparagus, bacon pieces, sliced cucumbers, and roma tomatoes on top of the pesto-covered bread.
Finally, place a sunny-side-up egg on top of each sandwich and drizzle with a squeeze of lemon juice and a dash of balsamic vinegar.
Serve the open-face egg sandwiches immediately, garnished with chopped scallions and additional parmesan cheese if desired.
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