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Oven egg & chips

Oven egg & chips

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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal348
fat17g
saturates3g
carbs40g
sugars0g
fibre3g
protein11g
low insalt0.22g
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Ingredients

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

Method

  • STEP 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.

  • STEP 2

    Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.

  • STEP 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 TIPS
FLOURY POTATOES

Floury potatoes make the best chips, crisp on the outside and fluffy on the inside. Their starchiness makes them the best option for mash and roasties, too.

Recipe from Good Food magazine, February 2003

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A star rating of 4.5 out of 5.6 ratings
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