Bld
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Pine Nut2 cloves
Garlic (grated)1 large
Red Bell Pepper910 g
Hot Italian Sausage340 g
Haricot (verts)110 g
BaconDirections:
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