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Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto

 
One serving costs about $4.2 One serving costs about $4.2

$4.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto might be just the main course you are searching for. One serving contains 665 calories, 27g of protein, and 41g of fat. For $4.2 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of salt and pepper, roma tomatoes, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is outstanding. Try Open Face Chicken Sandwich w/ Artichoke Pesto, Open-Face Egg Sandwich, and Open-Face Ham-and-Egg Sandwich for similar recipes.

Ingredients

Servings:
12 ounces
12 ounces asparagus
asparagus
8 slice
8 slice bacon
bacon
0.33 cup
0.33 cup basil
basil
0.66 container
0.66 container basil leaves
basil leaves
0.25 tsps
0.25 tsps black pepper
black pepper
4
4  eggs
eggs
0.5
0.5  english cucumber
english cucumber
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
3 cloves
3 cloves garlic
garlic
0.25 tsps
0.25 tsps kosher salt
kosher salt
some
some fresh lemon juice
fresh lemon juice
1 Tbsp
1 Tbsp olive oil
olive oil
0.25 cup
0.25 cup parmesan cheese
parmesan cheese
0.25 cup
0.25 cup pine nuts
pine nuts
2
2  roma tomatoes
roma tomatoes
some
some salt and pepper
salt and pepper
4
4  scallions
scallions
4 slice
4 slice sourdough bread
sourdough bread
1 bunch
1 bunch spinach leaves
spinach leaves
0.5 tsps
0.5 tsps white balsamic vinegar
white balsamic vinegar
12 ounces asparagus
12 ounces
asparagus
8 slice bacon
8 slice
bacon
0.33 cup basil
0.33 cup
basil
0.66 container basil leaves
0.66 container
basil leaves
0.25 tsps black pepper
0.25 tsps
black pepper
4  eggs
4
eggs
0.5  english cucumber
0.5
english cucumber
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
3 cloves garlic
3 cloves
garlic
0.25 tsps kosher salt
0.25 tsps
kosher salt
some fresh lemon juice
some
fresh lemon juice
1 Tbsp olive oil
1 Tbsp
olive oil
0.25 cup parmesan cheese
0.25 cup
parmesan cheese
0.25 cup pine nuts
0.25 cup
pine nuts
2  roma tomatoes
2
roma tomatoes
some salt and pepper
some
salt and pepper
4  scallions
4
scallions
4 slice sourdough bread
4 slice
sourdough bread
1 bunch spinach leaves
1 bunch
spinach leaves
0.5 tsps white balsamic vinegar
0.5 tsps
white balsamic vinegar
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Equipment

food processor
food processor
paper towels
paper towels
frying pan
frying pan
bowl
bowl
oven
oven
food processor
food processor
paper towels
paper towels
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

  1. To make the pesto: Place spinach leaves, basil leaves, minced garlic, pine nuts, Parmesan cheese, and olive oil in the bowl of a food processor.
  2. Pulse until a spreadable paste forms.
  3. Set aside.
  4. To roast the asparagus and scallions: Heat oven to 400 degrees.
  5. Place the asparagus spears and scallions in a 9x13 pan and drizzle with the olive oil and balsamic vinegar.
  6. Sprinkle salt and pepper.
  7. Roast for about 20 minutes, or until they have browned.
  8. To make the tomato and cucumber salad: In a medium bowl, toss together the chopped tomato, the chopped cucumber, and the chopped basil.
  9. Drizzle fresh lemon juice.
  10. Sprinkle salt and pepper to taste.
  11. To make the bacon and bronzed toast: Fry up bacon slices on a griddle over medium heat.
  12. Once both sides have crisped, remove from griddle and place on a paper towel.
  13. Dont drain the bacon grease, use this pan to toast the slices of bread. Place the slices of sourdough bread on the griddle and bronze each side.
  14. Take off heat once both sides have browned
  15. For the fried egg: melt butter in skillet on medium heat.
  16. To get the heart-shaped egg, we cracked the eggs into Norpro Nonstick Heart and Pancake Egg Rings, then continued to fry just until egg white is cooked, or sunny-side up, roughly 1 minute.
  17. You could also fry the egg normally and cut the egg into a heart shape.
  18. To assemble sandwiches: Place 2 slices of bacon on a slice of the bronzed sourdough toast.
  19. Place a few roasted asparagus spears and scallion on top of the bacon.
  20. Spread a thick layer of spinach basil pesto.
  21. Finally, top with the heart-shaped fried egg.
  22. Serve salad on side.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.20
Ingredient
12 ounces asparagus
8 slices bacon
⅓ cups basil
⅔ containers basil leaves
¼ teaspoons black pepper
4 eggs
½ english cucumber
2 tablespoons extra virgin olive oil
3 cloves garlic
some fresh lemon juice
1 tablespoon olive oil
¼ cups parmesan cheese
¼ cups pine nuts
2 roma tomatoes
4 scallions
4 slices sourdough bread
1 bunch spinach leaves
½ teaspoons white balsamic vinegar
Price
$3.02
$2.26
$0.31
$0.03
$0.01
$0.96
$0.36
$0.33
$0.20
$0.41
$0.17
$0.53
$1.81
$0.47
$0.32
$2.56
$3.04
$0.02
$16.79
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Nutritional Information

Quickview
665k Calories
27g Protein
41g Total Fat
50g Carbs
46% Health Score
Limit These
Calories
665k
33%

Fat
41g
64%

  Saturated Fat
10g
66%

Carbohydrates
50g
17%

  Sugar
6g
7%

Cholesterol
196mg
66%

Sodium
1195mg
52%

Get Enough Of These
Protein
27g
55%

Vitamin K
500µg
476%

Vitamin A
9451IU
189%

Manganese
2mg
108%

Folate
347µg
87%

Selenium
44µg
64%

Vitamin C
43mg
52%

Iron
8mg
47%

Vitamin B2
0.78mg
46%

Vitamin B1
0.67mg
45%

Phosphorus
428mg
43%

Vitamin E
6mg
40%

Magnesium
145mg
36%

Vitamin B3
7mg
35%

Potassium
1127mg
32%

Vitamin B6
0.6mg
30%

Copper
0.59mg
29%

Calcium
262mg
26%

Fiber
6g
26%

Zinc
3mg
24%

Vitamin B5
1mg
16%

Vitamin B12
0.69µg
11%

Vitamin D
1µg
7%

covered percent of daily need

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