Bacon Egg And Pesto Sandwiches Recipes
BACON, EGG AND PESTO SANDWICHES
Steps:
- Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil.
- Place the bacon on the pan and broil until the bacon begins to brown and shrivel, 3 to 5 minutes. Flip the bacon, and continue to cook until crispy, about 3 to 5 minutes depending on how hot your broiler is. Transfer the bacon to a paper towel-lined plate to drain.
- Meanwhile, lightly toast the pine nuts by heating them in a medium dry skillet set over medium heat, shaking the pan frequently, until they just begin to turn golden, 3 to 4 minutes. Keep an eye on them, because they toast pretty quickly.
- Combine the toasted pine nuts and garlic in a food processor or blender until a paste forms. Add the basil and continue processing until a creamy, green paste has formed. With the motor running, slowly pour in 1/2 cup olive oil, processing until the oil is fully incorporated. Transfer the paste to a bowl and fold in 1 cup Parmesan with a rubber spatula. Season to taste with salt and pepper. Set aside.
- Split the croissants and broil on a baking sheet until golden, 1 to 2 minutes. Set aside.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Spray 4 egg rings with cooking spray. Put the rings in the skillet and crack 1 egg into each rings. Cover the skillet to trap the steam and cook until the eggs set, 2 to 3 minutes. Season with salt and pepper.
- Spread the pesto on the cut sides of each croissant. Place 2 slices of bacon on each croissant, top with an egg and sprinkle with more Parmesan. Enjoy!
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- Preheat the oven to 375 degrees F. Line a medium baking sheet with foil. Arrange bacon slices on the prepared baking sheet. Bake the bacon for 12-15 minutes until desired crispiness.
- While the bacon cooks, make the pesto. Add the sun-dried tomatoes, garlic, pine nuts, basil, and onion to a food processor. Pulse until finely minced. Add salt and pepper and olive oil and puree until smooth.
- Before the bacon finishes cooking, heat a medium skillet over medium/low. Melt the butter in the pan.
- Crack the eggs into a medium mixing bowl, add salt, pepper, and whisk until scrambled. Pour the eggs into the hot pan. Use a rubber spatula to gently push the egg mixture back and forth until little ridges start forming for about 5 minutes. Once the eggs are practically cooked through, turn off the heat.
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