Healthy egg & chips

Healthy egg & chips

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(124 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
One that dads will love! This any-time meal is perfect with a helping of baked beans

Nutrition and extra info

  • Easily halved
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal218
  • fat10g
  • saturates2g
  • carbs22g
  • sugars1g
  • fibre2g
  • protein11g
  • salt0.24g
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  • 500g potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 shallots, sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp dried crushed oregano or 1 tsp fresh leaves



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 200g small mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.

  2. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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Comments, questions and tips

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3rd May, 2012
My hubby and I had this for breakfast today. I prepared it last night to save time. I cut the potatoes into small wedges and seasoned them and the mushrooms with salt, pepper, olive oil and oregano leaves. I grilled the dish for a few minutes before eating. My hubby had them with scrambled eggs and I had them with croissants. He said it was really good. Thanks.
29th Apr, 2012
I found this took about fifteen minutes longer than the recipe stated but this could be more to do with my oven. I left out the shallots and it was still really tasty, I had it with baked beans and it was very filling.
24th Apr, 2012
Am I being daft how may people is this for? (I assume 4 due to 4 eggs). I'm calorie counting want to make sure I get it right
24th Apr, 2012
hi i want to try this tonight i dont like the dressing, but all the ingrdiants in this recipe what are the calories i can have 600 im on a new diet and i dont want to over do it,
21st Feb, 2012
Good and easy, next time will make with bacon and black pudding.
1st Feb, 2012
This is a great recipe, i drizzled lee and perins over it when i put the mushrooms in. I gave it about twenty more minutes in the oven to make it crispier. I also boiled the potatoes before I cooked the dish as well. This is my result, was beautiful!
28th Jan, 2012
As others have said, either parboil or allow more time for the pots to cook and go brown, an extra 5-8 should do. But this is a great recipe, healthy but really tasty, and a really good way to cook eggs! We paired a lovely slice of home cooked ham: delicious.
24th Jan, 2012
why, why would you make this!! OMG what was going through your head
24th Jan, 2012
22nd Jan, 2012
Fab recipe very tasty although I did add some oak smoked bacon and tomatoes. So not so very healthy but very tasty.


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