Egg and chips
Indulge in a classic comfort meal with a twist! Our Egg and Chips recipe features crispy fried potatoes tossed in olive oil and a hint of vinegar, perfectly cooked eggs, fresh lettuce leaves, juicy cherry tomatoes, and a tangy lemon-garlic dressing. Easy to prepare and utterly delicious—your new go-to for a wholesome and satisfying dinner.
- 15 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Welcome to a classic and comforting dish – Egg and Chips! Perfect for a quick and satisfying meal, this recipe combines crispy potatoes, perfectly cooked eggs, and a refreshing side salad. Follow these simple steps to create a delicious plate that will surely delight and nourish.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash, peel, and cut the potatoes into evenly sized chips or fries.
- Pat the potato slices dry with a paper towel to remove excess moisture.
- In a large bowl, toss the potato slices with 2 tablespoons of olive oil and a pinch of salt.
- Distribute the potato slices evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, turning halfway through, until the potatoes are golden and crispy.
- In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar, 1 tablespoon lemon juice, 1 teaspoon sugar, and minced garlic cloves. Set aside.
- Rinse and dry the lettuce leaves. Tear them into bite-sized pieces and place them in a salad bowl.
- Halve the cherry tomatoes and add them to the lettuce.
- Just before serving, drizzle the prepared salad dressing over the lettuce and tomatoes. Toss gently to combine.
- Heat a non-stick frying pan over medium heat and add the remaining 1 tablespoon of olive oil.
- Crack the eggs into the pan and cook them sunny-side up, or to your preferred doneness. Season with a pinch of salt and pepper.
- Plate the baked potato chips on one side of a serving dish.
- Place the cooked eggs beside the chips.
- Add a portion of the salad to the plate.
- Serve immediately while the chips are hot and crispy, and the eggs are perfectly cooked.
Tips:
- Use starchy potatoes for the best results when making homemade chips. Varieties like Russet or Maris Piper are ideal.
- Ensure the potatoes are cut evenly to cook uniformly, giving you crispy and golden brown chips.
- To enhance the flavor, toss the potato chips in olive oil and salt before baking or frying.
- Consider using a non-stick skillet for the eggs to prevent sticking and achieve an even cook.
- Serve the eggs immediately after cooking to maintain the perfect runny or set yolk, depending on your preference.
- To add a bit of zest to the side salad, mix the lemon juice, sugar, and minced garlic into a simple but delicious dressing.
And there you have it – a delightful and easy-to-make Egg and Chips recipe that is sure to become a favorite in your household. With crispy homemade chips, perfectly cooked eggs, and a refreshing salad, this meal is both hearty and nutritious. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.66g | 10% |
| Sugar 3.35g | 3% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.75g | 12% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 190mg | 34% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 1.79mg | 11% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 36mg | 38% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 2.27mg | 21% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 800mg | 23% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.15mg | 10% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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