Egg and chips
Egg and Chips is a classic dish featuring crispy oven-baked potato chips paired with sunny-side up eggs and a fresh side salad. This simple yet satisfying meal combines hearty flavours with a refreshing tang from the salad dressing.
Cook time 30 min
Prep time 20 min
Ingredients:
3 potatoes1/4 cup olive oil
1 tbsp vinegar
4 eggs
4 lettuce leaves
1/2 cup cherry tomatoes
1 tbsp lemon juice
1 tsp sugar
2 garlic cloves
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.
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.
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!
Egg and chips FAQ:
Bake the potatoes in the preheated oven at 200°C (400°F) for 25-30 minutes, turning halfway through to ensure even cooking and crispiness.
The potatoes are done when they are golden and crispy on the outside. You can test them by piercing with a fork; they should feel tender inside.
Yes, you can substitute Yukon Gold, sweet potatoes, or any waxy potatoes. Their cooking time may vary slightly, so adjust accordingly.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results, as microwaving may make the potatoes soggy.
You can cook the eggs sunny-side up as described, or try poaching or scrambling them if you prefer different styles. Adjust cooking time based on your desired doneness.
Cooking 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.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 10g
Carbohydrates 30g
Fiber 3.66g
Sugar 3.35g
Fat 20g
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