Fried-Egg BLTs with Arugula Aioli

By á-9182

Ingredients

• 1 tablespoon pine nuts
• 1 1/2 cups lightly packed baby arugula (2 ounces)
• 1/4 cup lightly packed parsley leaves
• 1/4 cup lightly packed basil leaves
• 1 garlic clove
• 1 cup mayonnaise
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 1/2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 12 thick-cut slices of rustic Italian bread
• 12 slices of thick-cut bacon (12 ounces)
• 2 large heirloom tomatoes, sliced 1/4 inch thick
• 3 ounces frisée, torn into bite-size pieces (1 1/2 cups)
• 6 large eggs

Details

Adapted from foodandwine.com

Preparation

Step 1

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