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