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

April 10, 2014

This open faced egg sandwich is a quick and easy meal for lunch or dinner.  Sourdough bread is slathered in a homemade spinach basil pesto and then topped with crispy bacon and roasted asparagus.  The finishing touch is a fried egg.  You can make this meal completely vegetarian by omitting the bacon.

Open Faced Egg Sandwich with Bacon, Tomatoes, and Asparagus
Recipe from Home Skillet Cooking Blog

4 slices sourdough bread
8 slices bacon
4 eggs

Spinach and Basil Pesto:
1 bunch spinach leaves
.66 container basil leaves
3 cloves garlic, minced
¼ cup pine nuts
¼ cup Parmesan cheese
2 tablespoons extra virgin olive oil

Roasted Asparagus and Scallions:
12 ounces asparagus, ends trimmed
4 scallions, ends trimmed
1 tablespoon olive oil
1/2 teaspoon white balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Tomato Cucumber Salad:
2 Roma tomatoes, chopped
½ English cucumber, chopped
1/3 cup chopped basil
drizzle of fresh lemon juice
salt and pepper to taste

For full recipe instructions, click here!

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