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.
- Serves: 4
- Time: 45 Mins
- Category: lunch, main course, morning meal, brunch, main dish, breakfast, dinner
- Health Rating: 47.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
asparagus | 340.194 | grams | None |
 |
bacon | 8.0 | slices | None |
 |
basil | 8.0 | grams | None |
|
basil leaves | 0.66 | containers | None |
 |
pepper | 0.25 | teaspoons | None |
 |
eggs | 4.0 | None | |
 |
cucumber | 0.5 | None | |
 |
extra virgin olive oil | 2.0 | Tbsps | None |
 |
garlic | 3.0 | cloves | None |
 |
kosher salt | 0.25 | teaspoons | None |
 |
drizzle of lemon juice | 4.0 | servings | None |
|
olive oil | 1.0 | Tbsp | None |
 |
parmesan cheese | 25.0 | grams | None |
 |
pine nuts | 33.75 | grams | None |
 |
roma tomatoes | 2.0 | None | |
 |
salt and pepper | 4.0 | servings | None |
 |
scallions | 4.0 | None | |
 |
sourdough bread | 4.0 | slices | None |
 |
spinach leaves | 1.0 | bunch | None |
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balsamic vinegar | 0.5 | teaspoons | None |
asparagus
Qty: 340.194
Metric: grams
Price: None
bacon
Qty: 8.0
Metric: slices
Price: None
basil
Qty: 8.0
Metric: grams
Price: None
basil leaves
Qty: 0.66
Metric: containers
Price: None
pepper
Qty: 0.25
Metric: teaspoons
Price: None
eggs
Qty: 4.0
Metric:
Price: None
cucumber
Qty: 0.5
Metric:
Price: None
extra virgin olive oil
Qty: 2.0
Metric: Tbsps
Price: None
garlic
Qty: 3.0
Metric: cloves
Price: None
kosher salt
Qty: 0.25
Metric: teaspoons
Price: None
drizzle of lemon juice
Qty: 4.0
Metric: servings
Price: None
olive oil
Qty: 1.0
Metric: Tbsp
Price: None
parmesan cheese
Qty: 25.0
Metric: grams
Price: None
pine nuts
Qty: 33.75
Metric: grams
Price: None
roma tomatoes
Qty: 2.0
Metric:
Price: None
salt and pepper
Qty: 4.0
Metric: servings
Price: None
scallions
Qty: 4.0
Metric:
Price: None
sourdough bread
Qty: 4.0
Metric: slices
Price: None
spinach leaves
Qty: 1.0
Metric: bunch
Price: None
balsamic vinegar
Qty: 0.5
Metric: teaspoons
Price: None
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
Step 1: Heat oven to 400 degrees.
Equipment:
- oven
Step 2: Place the asparagus spears and scallions in a 9x13 pan and drizzle with the olive oil and balsamic vinegar.
Ingredients:
- asparagus
- balsamic vinegar
- olive oil
- green onions
Equipment:
- frying pan
Step 3: Sprinkle salt and pepper.Roast for about 20 minutes, or until they have browned.To make the tomato and cucumber salad: In a medium bowl, toss together the chopped tomato, the chopped cucumber, and the chopped basil.
Ingredients:
- salt and pepper
- cucumber
- tomato
- basil
Equipment:
- bowl
Step 4: Drizzle fresh lemon juice.
Ingredients:
- lemon juice
Step 5: Sprinkle salt and pepper to taste.To make the bacon and bronzed toast: Fry up bacon slices on a griddle over medium heat.Once both sides have crisped, remove from griddle and place on a paper towel.Dont drain the bacon grease, use this pan to toast the slices of bread.
Ingredients:
- salt and pepper
- bacon drippings
- bacon
- bread
- sandwich bread
Equipment:
- paper towels
- frying pan
Step 6: Place the slices of sourdough bread on the griddle and bronze each side.Take off heat once both sides have browned
Ingredients:
- sourdough bread
Equipment:
- frying pan
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
Step 1: Place 2 slices of bacon on a slice of the bronzed sourdough toast.
Ingredients:
- bacon
- sandwich bread
Step 2: Place a few roasted asparagus spears and scallion on top of the bacon.
Ingredients:
- asparagus
- green onions
- bacon
Step 3: Spread a thick layer of spinach basil pesto.Finally, top with the heart-shaped fried egg.
Ingredients:
- basil pesto
- spinach
- spread
- egg
Step 4: Serve salad on side.
Dietary Information
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 654.2 kcal | 32.71% |
| Fat | 41.71 g | 64.16% |
| Saturated Fat | 10.58 g | 66.12% |
| Carbohydrates | 47.26 g | 15.75% |
| Net Carbohydrates | 40.85 g | 14.86% |
| Sugar | 7.65 g | 8.5% |
| Cholesterol | 196.97 mg | 65.66% |
| Sodium | 1252.54 mg | 54.46% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 26.72 g | 53.43% |
| Vitamin K | 500.15 µg | 476.34% |
| Vitamin A | 9451.79 IU | 189.04% |
| Manganese | 2.16 mg | 107.97% |
| Folate | 331.35 µg | 82.84% |
| Selenium | 45.46 µg | 64.94% |
| Vitamin B1 | 0.85 mg | 56.78% |
| Vitamin C | 43.16 mg | 52.32% |
| Vitamin B2 | 0.86 mg | 50.88% |
| Iron | 8.66 mg | 48.1% |
| Phosphorus | 422.5 mg | 42.25% |
| Vitamin E | 6.07 mg | 40.48% |
| Magnesium | 147.86 mg | 36.96% |
| Vitamin B3 | 7.06 mg | 35.28% |
| Potassium | 1120.05 mg | 32.0% |
| Vitamin B6 | 0.6 mg | 30.14% |
| Copper | 0.6 mg | 29.76% |
| Calcium | 267.61 mg | 26.76% |
| Fiber | 6.41 g | 25.62% |
| Zinc | 3.61 mg | 24.05% |
| Vitamin B5 | 1.65 mg | 16.49% |
| Vitamin B12 | 0.69 µg | 11.44% |
| Vitamin D | 1.09 µg | 7.25% |
