| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2473 |
| Total Fat | 143 g |
| Saturated Fat | 46 g |
| Carbohydrates | 208 g |
| Dietary Fiber | 21 g |
| Sugar | 30 g |
| Protein | 91 g |
| Cholesterol | 410 mg |
| Sodium | 4016 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2473 |
| Total Fat | 143 g |
| Saturated Fat | 46 g |
| Carbohydrates | 208 g |
| Dietary Fiber | 21 g |
| Sugar | 30 g |
| Protein | 91 g |
| Cholesterol | 410 mg |
| Sodium | 4016 mg |
Reviews
Excellent flavors! Lots of steps but visually appetizing as well as great taste! Look forward to next time. Family was pleased and want it again.
Personally I wouldn’t say “this is the greatest thing I’ve ever eaten” but it’s pretty good.
The ingredients in this recipe are very reasonably priced. If you think ahead and shop at the Farmer’s Market, you can save some extra money buying local fruits/vegetables and sometimes eggs.
The ingredients in this recipe are very reasonably priced. If you think ahead and shop at the Farmer’s Market, you can save some extra money buying local fruits/vegetables and sometimes eggs.
Overall, it’s a pretty hardy and healthy meal.
My family did eat it, but my Daughter said “Mom, I’d rather you make breakfast burritos for breakfast lunch or dinner and just change up the vegetables”.
Maybe it’s just my family; I don’t know.
I look forward to reading others comments and experiences with this recipe.
We are not picky eaters, I think my husband and Children just “know what they like” and aren’t very “outside of the box” thinkers.