Bacon, Lettuce & Tomato Salad



  • 150 g KETTLE® Chips Sea Salt & Crushed Black Pepper
  • 150 g Thick Slices of Streaky Smoked Bacon
  • 50 g Washed Wild Rocket
  • 50 g Washed Lamb’s Lettuce
  • 25 g Washed Watercress
  • 2 Firm Tomatoes
  • 4 Slices White Bread
  • Eggs – 1 per person

Salad Dressing:

  • Balsamic Vinegar
  • Olive Oil
  • Salt & Black Pepper


  1. Arrange KETTLE® Chips Sea Salt & Crushed Black Pepper on a shallow serving dish.
  2. Pick, wash and drain the rocket, lamb’s lettuce and watercress and place in a large bowl.
  3. Cut the sliced bacon into thin strips. Place some olive oil in a shallow frying pan and sauté the bacon until cooked. Remove and set aside.
  4. Cut the bread into cubes. Place a little more olive oil into the same shallow frying pan as used for the bacon and at a gentle heat, place the bread cubes in the pan and fry until golden brown. Remove and drain on some kitchen paper.
  5. Make the salad dressing with balsamic vinegar, olive oil and salt & black pepper to individual taste.
  6. Add the salad dressing to the leaves and toss together, adding the bread cubes, the bacon and tomato.
  7. Arrange the salad on top of the KETTLE® Chips.
  8. Gently poach the eggs in boiling water until cooked but soft. Drain and place on top of salad.