BLD

Directions

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