-
1
In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.
-
2
Let cool.
-
3
In a food processor, combine the pine nuts, arugula, parsley, basil and garlic and pulse until coarsely chopped.
-
4
Add the mayonnaise, grated cheese, 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice and puree until smooth.
-
5
Season the aioli with salt and pepper.
-
6
Preheat a large griddle.
-
7
Brush both sides of the bread slices with olive oil and griddle over moderate heat, turning once, until toasted, about 2 minutes.
-
8
Transfer the toasts to a plate.
-
9
Add the bacon to the griddle and cook over moderate heat until crisp, 3 to 4 minutes per side; drain on paper towels.
-
10
In a medium bowl, gently toss the tomato slices and torn frisee with 1 tablespoon of the olive oil and the remaining 1/2 tablespoon of lemon juice; season with salt and pepper.
-
11
In a large nonstick skillet, heat the remaining 2 tablespoons of oil.
-
12
Crack the eggs into the skillet and fry sunny-side up or over-easy.
-
13
Transfer to a plate and season with salt and pepper.
-
14
Lay 6 slices of toast on a work surface and spread with the aioli.
-
15
Top with the tomatoes and frisee, then the bacon and eggs.
-
16
Close the sandwiches, cut in half and serve right away.
