Open Faced Toast, Scrambled Egg with Pesto and Black Pepper Bacon
This open-faced scrambled egg sandwich is a hearty and delicious menu item for breakfast or brunch.
Ingredients
Toasted Baguette Bread
2 pieces
Black Pepper Bacon, Cooked
2-4 slices
Basil Pesto, prepared
4 T.
Black Pepper, freshly cracked
To taste
Arugula
Garnish
Directions
- Preheat oven to 400° F.
- Toast Baguette until nicely crisp.
- Place slices of cooked bacon on top of baguette.
- Scrambled the liquid scrambled eggs or for ease of use, heat 46025-85877-00 Papetti’s® Fully-Cooked Refrigerated Scrambled Eggs with Natural Butter Flavor, 12/1.85 lb Bags. Layer on warm scrambled egg.
- Top with a hearty drizzle of basil pesto.
- Garnish with black pepper and fresh arugula.
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