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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Rub the griddle with a bit of butter and cook the eggs over easy.
7. 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.
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