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

Ingredients

• •12 ounces asparagus
• •8 slices bacon
• •⅓ cup basil
• •⅔ container basil leaves
• •¼ teaspoon pepper
• •4 eggs
• •½ cucumber
• •2 tablespoons extra virgin olive oil
• •3 cloves garlic
• •¼ teaspoon kosher salt
• •lemon juice
• •1 tablespoon olive oil
• •¼ cup parmesan cheese
• •¼ cup pine nuts
• •2 roma tomatoes
• •salt and pepper
• •4 scallions
• •4 slices sourdough bread
• •1 bunch spinach leaves
• •½ teaspoon balsamic vinegar

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Method

From foodista.com — read the original

1. 1Heat oven to 400°F.
2. 2Place the asparagus spears and scallions in a 9x13 pan and drizzle with the olive oil and balsamic vinegar.
3. 3Sprinkle 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.
4. 4Drizzle fresh lemon juice.
5. 5Sprinkle 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.
6. 6Place the slices of sourdough bread on the griddle and bronze each side. Take off heat once both sides have browned
7. 7Place 2 slices of bacon on a slice of the bronzed sourdough toast.
8. 8Place a few roasted asparagus spears and scallion on top of the bacon.
9. 9Spread a thick layer of spinach basil pesto. Finally, top with the heart-shaped fried egg.
10. 10Serve salad on side.