Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto
By: Leah Rodrigues
Published: 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
Sandwich:
	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!