Bacon, Lettuce, & Tomato Salad
Preparation time: 30 minutes
Serves 2-4

1 9oz bag Salt & Fresh Ground Pepper Kettle™ Chips
5 oz washed field green
2 firm tomatoes
4 slices White Bread
5 oz Thick Slices of Streaky Smoked Bacon
Eggs: 1 per person

Salad Dressing:
Balsamic Vinegar
Olive Oil
Salt & Black Pepper

Arrange Salt & Fresh Ground Pepper Kettle™ Chips on a shallow serving dish. Wash and drain the greens and place in a large bowl.

Cut the sliced bacon into thin strips. Place some olive oil in a shallow frying pan and sate the bacon until cooked. Remove and set aside.

Cut 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 paper towels.

Wash the tomatoes and cut into small squares. Make the salad dressing with balsamic vinegar, olive oil and salt & black pepper to individual taste.

Add the salad dressing to the leaves and toss together, adding the bread cubes, the bacon and tomato. Arrange the salad on top of the Salt & Fresh Ground Pepper Kettle™ Chips. Gently pouch the eggs in boiling water until cooked but soft. Drain and place on top of salad.