Fried Egg BLT with Arugula Aioli

Ingredients

• 1 tbsp 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 tbsp 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 arugula, torn into bite-size pieces (1 1/2 cups)
• 6 large eggs