BLD
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2473
- Total Fat
- 143
- Saturated Fat
- 46
- Carbohydrates
- 208
- Dietary Fiber
- 21
- Sugar
- 30
- Protein
- 91
- Cholesterol
- 410
- Sodium
- 4016
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 cup packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh basil leaves
1/4 cup EVOO
1/4 cup grated Parmigiano-Reggiano
3 tablespoons pine nuts
2 cloves garlic, grated
1 Fresno or Italian cherry chile pepper
Kosher salt and freshly ground pepper
1 large red bell pepper
2 pounds hot Italian sausages
EVOO, for drizzling
Kosher salt
12 ounces haricots verts
4 ounces bacon or pancetta, chopped
1 red onion, quartered and thinly sliced
Freshly ground pepper
4 thick slabs Italian peasant bread or semolina bread
Softened butter
4 large organic eggs
Directions
- For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper.
- Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice.
- Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.
- Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper.
- Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto.
- Rub the griddle with a bit of butter and cook the eggs over easy.
- Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.