Oven egg & chips

Oven egg & chips

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(2 ratings)

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Cooking time

Prep: 20 mins - 25 mins Cook: 35 mins - 40 mins

Skill level

Easy

Servings

Serves 2

For a deliciously easy supper, try egg and chips in one pan - just five ingredients

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
348
protein
11g
carbs
40g
fat
17g
saturates
3g
fibre
3g
sugar
0g
salt
0.22g

Ingredients

  • 450g floury potatoes, such as King Edward potatoes or Maris Piper
  • 2 garlic cloves, sliced
  • 4 fresh rosemary sprigs or 1 tsp dried
  • 2 tbsp olive oil
  • 2 eggs

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Method

  1. Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.
  2. Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
  3. Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.

Recipe from Good Food magazine, February 2003

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Comments

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dancingbunny's picture
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Was great, really tasty and easy. As the previous commenter said, it is really easy to overcook your eggs because their appearance doesn't give any indication that they are cooked, so make sure you prod them a bit after 3 minutes to check them.

dylanski's picture
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A word of warning - this was the 1st time I had baked eggs and their appearance doesn't really change, so I managed to overcook mine. However, the flavour of these chips was really good and will definitely try again.

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