-
1
For the pesto: Toast the pine nuts in a pan or in the oven, then let cool.
-
2
Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth.
-
3
Season with salt and pepper.
-
4
Char the bell pepper under a broiler or over a gas flame, turning occasionally.
-
5
Place the pepper in a bowl, cover with plastic wrap and let cool.
-
6
Peel off the charred skin, remove the seeds and slice.
-
7
Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top.
-
8
Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high.
-
9
Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.
-
10
Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil.
-
11
Salt the water and add the haricots verts.
-
12
Boil for 2 to 3 minutes, then drain.
-
13
Return the skillet to the heat and add a drizzle of EVOO over medium-high heat.
-
14
Add the bacon and cook until browned and crisp.
-
15
Add the onions and cook until tender-crisp, 3 to 4 minutes more.
-
16
Add the haricots verts and toss to combine.
-
17
Season with salt and pepper.
-
18
Heat a griddle over medium-high heat.
-
19
Spread the bread with a thin layer of butter on one side.
-
20
Toast each piece, buttered-side down, then flip and toast the other side.
-
21
Remove the bread and slather the grilled buttered tops with some of the pesto.
-
22
Rub the griddle with a bit of butter and cook the eggs over easy.
-
23
Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg.
-
24
Serve with the sausages and haricots verts.
