DELICIOUS Bacon Lettuce & Tomato Salad Topped With Over Easy Egg

DELICIOUS Bacon Lettuce & Tomato Salad Topped With Over Easy Egg

This bacon, lettuce, & tomato salad topped with an over easy egg and shallot dressing is so full of flavor and it’s easy to make!
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BLT & Egg Salad Recipe

Spring Mix lettuce
¼ red onion, sliced
4 slices of bacon, cooked and chopped
1 egg
1 avocado, cut into chunks
2 tsp. Butter from pastured cows
1 cup of cherry tomatoes, sliced in half

Shallot Dressing
2 tsp. White vinegar
¼ cup olive oil
2 Tbsp. avocado mayonnaise
½ tsp. Dijon mustard
⅛ tsp. Garlic powder
1 ½ Tbsp. white balsamic reduction
2 Tbsp. shallot, super fine dice
Salt and pepper

Prepare the shallot dressing first so the flavors can mingle. Place all the ingredients for the dressing into a medium bowl except the olive oil. Whisk to combine. Then slowly drizzle the olive oil into the mixture while whisking constantly. You want to make sure the mixture emulsifies and becomes well mixed.

Pour the dressing into a small mason jar and place in the refrigerator until ready to mix the salad.

Cook the bacon in a large fry pan over medium heat. Turn the heat to low as the bacon cooks. Place the cooked bacon onto a towel-covered plate to cool. Chop the bacon into bite size pieces.

Reserve about 2 tsp of the bacon grease in the fry pan and then add the sliced red onion and cook, stirring frequently for 2 to 3 minutes. Place the onion in a bowl and set aside.

Now place the mixed greens in a large salad bowl and drizzle some of the dressing over all. Toss with salad spoons until the lettuce is coated. Then add the bacon, tomato, avocado and onion along with another drizzle of dressing. Toss to coat all the ingredients.

At the stove, place the butter into a small non stick frying pan over low heat. Crack an egg into a small bowl and fish out any shells that may have slipped in. When the butter foams up in the pan that is your cue that it’s time to add the egg to the pan gently.
Use a rubber heat proof spatula to push the whites of the egg that may have spread out too far in the pan. Push the edges of the whites in until you have an egg that is about 5 inches in diameter. Let the egg cook slowly, even taking the pan off the burner if it seems to be cooking to fast. The goal is to have the egg whites turn opaque without cooking the yolk too firm.

After a couple of minutes or so, flip the egg over in the pan. You can either flip in the pan or use a spatula to flip it over. Continue to cook the egg on the second side for about 30 seconds.

Place your salad fixings on a serving plate and top with the warm egg. Add a pinch of salt and a few cracks of pepper on top of the egg. Serve and enjoy!

Thanks for watching and sharing!
Rockin Robin
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