Fried Egg BLTs with Arugula Aioli
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
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