Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prepare the Pesto

   In a food processor, combine the 1/3 cup basil, 2/3 container basil leaves, 3 cloves garlic, 1/4 cup Parmesan cheese, 1/4 cup pine nuts, 2 tablespoons extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Pulse until the mixture is smooth and well combined, scraping down the sides as needed.

   7 min
2. 02

   Cook Bacon and Asparagus

   In a large skillet, cook the 8 slices bacon over medium heat until crisp. Transfer the cooked bacon to paper towels to drain, but leave a small amount of the rendered fat in the skillet.

   Add the 12 ounces asparagus to the skillet and sauté in the bacon fat for 5-7 minutes, until it's tender-crisp and bright green. Season with salt and pepper to taste.

   12 min
3. 03

   Prepare Fresh Toppings

   Thinly slice the 1/2 cucumber, 2 Roma tomatoes, and 4 scallions. Wash and thoroughly dry the 1 bunch spinach leaves; set these aside for assembling the sandwiches.

   7 min
4. 04

   Toast the Sourdough

   Toast the 4 slices sourdough bread until they're golden brown and crisp. You can use a toaster or a broiler for this.

   4 min
5. 05

   Cook the Eggs

   Cook the 4 eggs to your liking, either fried or poached. Once done, season them with salt and pepper.

   8 min
6. 06

   Assemble the Sandwiches

   Spread a generous amount of the homemade pesto onto each toasted sourdough slice. Layer with spinach leaves, then the cooked asparagus, and two slices of the crisp bacon.

   Top each with a cooked egg, then arrange the sliced cucumber, Roma tomatoes, and scallions around it. Finish each open-face sandwich with a drizzle of 1 tablespoon olive oil, 1/2 teaspoon balsamic vinegar, and a squeeze of fresh lemon juice before serving.

   7 min