Ingredients:

• 8 slices thick-cut bacon
• 1/2 cup pine nuts
• 4 garlic cloves
• 2 cups lightly packed basil leaves, stems removed
• 1/2 cup plus 2 tablespoons olive oil
• 1 Tablespoon Historic Lynchburg Jalapeño Hot Sauce
• 1 1/2 cups grated Parmesan, plus more for sprinkling
• Kosher salt and freshly ground black pepper
• 4 croissants or your favorite bread
• 4 large eggs
• Nonstick cooking spray

Directions:

1. Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil.
2. Place the bacon on the pan and broil until the bacon begins to brown and shrivel, 3 to 5 minutes. Flip the bacon, and continue to cook until crispy, about 3 to 5 minutes depending on how hot your broiler is. Transfer the bacon to a paper towel-lined plate to drain.
3. Meanwhile, lightly toast the pine nuts by heating them in a medium dry skillet set over medium heat, shaking the pan frequently, until they just begin to turn golden, 3 to 4 minutes. Keep an eye on them, because they toast pretty quickly.
4. Combine the toasted pine nuts and garlic in a food processor or blender until a paste forms. Add the Historic Lynchburg Jalapeño Hot Sauce and basil and continue processing until a creamy, green paste has formed. With the motor running, slowly pour in 1/2 cup olive oil, processing until the oil is fully incorporated. Transfer the paste to a bowl and fold in 1 cup Parmesan with a rubber spatula. Season to taste with salt and black pepper. Set aside.
5. Split the croissants and broil on a baking sheet until golden, 1 to 2 minutes. Set aside.
6. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Spray 4 egg rings with cooking spray. Put the rings in the skillet and crack 1 egg into each rings. Cover the skillet to trap the steam and cook until the eggs set, 2 to 3 minutes. Season with salt and pepper.
7. Spread the pesto on the cut sides of each croissant. Place 2 slices of bacon on each croissant, top with an egg and sprinkle with more Parmesan. Enjoy!

Ron Appetit’