 Hey everybody today I am making a delicious bacon lettuce and tomato egg salad for you with a nice creamy shallot vinaigrette dressing that is out of this world and this is actually a recipe recreation, you know how I like to do those. And this one was from a restaurant in Pebble Beach on the 17 mile drive called The Bench. Have you ever been there? Let me know down in the comments. Fabulous restaurant. Anyway, several of us had this salad at the table and everybody that had it loved it. This is Robyn and I'm going to show you how to make it right after this. So we're going to start our recipe off by making our dressing because that's what you need to start with first so it has a chance for all those flavors to kind of mingle and get together and really develop. So we're going to start with that. I'm going to start here with some mayo. I'm using avocado mayo here. Check this label out. Chosen Foods, it's a great avocado based mayonnaise that I think you should try. A lot of good ingredients in here and of course it's made with avocado. So we're going to go ahead and put a couple of tablespoons of that in our bowl. Next goes some Dijon mustard, some garlic powder and here we're going to do some white balsamic reduction. This is the one I used and I tell you a reduction means that it's going to be much thicker and more syrupy. The flavors are going to be more concentrated and it's really good. It's going to be sweeter as well. Next is some white vinegar. We're going to put in a little bit of salt and some cracked pepper. Take a whisk and we'll blend that up, get that started. So now we're going to take our shallot, I peeled it off and we're going to slice this with the super fine dice. I'm going to do some the usual, you know, horizontal cuts and then we'll do some vertical cuts and then when I go to slice it, you can see we've already got a nice really fine dice and that's what we need to have in this and then I'm going to run my knife through this some more and then we're going to take about two tablespoons worth of these shallots and toss them into our dressing and just give that a little stir. So now we just have to whisk in our oil, so I've got some olive oil here. So go ahead and continue to whisk the olive oil in, drizzling it in nice and slow so that it will emulsify and become nice and creamy. Alright so now I'm just going to pour this into my little mason jar here and we're going to store it in the fridge until we're ready to use it on our salad. So now that we have our dressing done, we're going to start with making some bacon. Now I'm not going to go through the whole thing here, I have a video if some of you don't know how to make bacon or you want to learn how to make it nice and flat and evenly cooked, I've got a video for you, but otherwise we're going to start here and I'll just cook up the bacon, I also have some red onions right here that I'm going to make. Now that the bacon is done, I'm going to take it out and lay it right over here on my plate with a towel, paper towel on it to drain. Now depending on how much grease is left in your pan, you want about a teaspoon or two in there, I'm just going to go with it, it's not a lot, my bacon was pretty lean. So I'm going to toss my red onions in there, it's going to pick up all that nice bacon grease and really add some nice flavor to these onions and we're just going to cook them for a minute, you know maybe two or three minutes, just you know pick up that flavor, soften just a bit, nothing like grilled onions on your salad. I have my temperature on medium heat right now, so next what we have to do is just start to assemble our salad and the very last thing I'm going to do is I'm going to cook up an egg over easy and that's going to go on top of the salad. Okay after about two minutes of this, I'm going to take these out, place them right back in the dish. So now I'm at the point where I'm going to put the salad together, although we haven't cooked our egg yet, I'm going to leave that for the very last thing because when I serve this up, that's going to be the last thing to go on, just takes a couple minutes to make and then I want it to go out and be warm when the person eating it gets to eat it. So we're going to start off here by, I'm going to slice up, I have some cherry tomatoes which I'm going to cut in half, I've got my bacon that's cooked, I'm going to chop that up into bite size pieces and I have my avocado which I'm going to cut into chunks. Make sure you shake up your dressing a little bit before you put it in and you can either pour it out or spoon it out and add a little more dressing if you need it. Okay so I'm going to drop in the tomatoes, of course the bacon, give that a toss and back here. Stay in the bowl bacon and I'm going to toss in some of these beautifully grilled red onions, I'm going to save a few for the top, I'm going to go for a little splash, I'm going to toss in this beautiful avocado that was perfectly ripe and I cut it into chunks as you can see and again I'm going to save some of this for on top as well because it just looks great. I'm just going to give that a nice toss, look at that, beautiful. Alright so now we're going to run over to the stove, I'm going to make that egg and then we're going to put it all together on that plate. Okay so I've got my pastured egg here and I'm going to crack it in a bowl, not in the pan just because if they get any shells it's much easier to get it out of a little bowl than it is out of the pan when it starts cooking. So no shells, we're good, time to put, I've got a pat of butter here, I'm using pastured butter, I like that it's a little too hot here and the pan gets too hot, take it off, let it cool a little bit, we don't want to cook this egg too quickly, this is over easy remember, I've got the temperature on absolute low, okay and you want to use a spatula and you want to use a non-stick pan for this, okay so I'm going to take my egg and I'm going to place it in the pan gently to one side, I'm going to take my spatula and kind of just contain it as it spreads out a little bit just so it's a manageable size, I don't want it to be you know spread out the whole pan right and I'm going to let that cook, you can see the whites are still very clear, we want to get them to be white before we flip it over. Now you can try and flip it over with the spatula if you want, I'm going to flip it in the pan but we're not there yet because there's still too much clear in our egg white, you're almost there, I'm going to start getting my egg in position which means I'm going to place it on the other side of the pan like you can see I'm doing so you want it to be nice and you know movable, so I think I'm ready to flip, alright guys wish me luck here we go okay I'll leave it there for maybe 30 seconds, take it off, it's going right on the salad, alright guys here we go we're going to serve this up, gorgeous gorgeous salad I cannot wait to dig into this it's so yummy, got a couple more grilled onions I'm just going to kind of toss them on top a little bit more avocado this is so beautiful and it's so darn flavorful okay so here's our egg we're just going to gently lay it right on top of our salad and you can take a little more dressing if you want and just drizzle a little bit around let's finish this up I'm going to put just a touch of salt on my egg and a little bit of freshly cracked pepper, alright I'm going to cut into this and take a bite hopefully the yolks isn't too oh that's perfect oh gosh you guys gonna have to try this it's so good there are so many wonderful flavors going on here guys you're gonna love it the bacon the grilled onions the avocado and that dressing don't tell the bench I said this but I think my dressing is a little better than theirs it is delicious guys and then you've got the easy egg I mean easy over egg just phenomenal really good flavors not too difficult to make pretty simple you're gonna love it so thanks so much for watching it tags somebody who you think might enjoy this salad share the recipe it really helps me out so thanks again for watching if you want to subscribe to my channel I want to see more delicious recipes like this go ahead and click that button right up there there's right at the end of the video and the one down below says subscribe click the bell next to it you'll be notified when my new videos come out you won't miss any and we'll see you next time take care