Oven Egg and Chips
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Potato
- 1 tbsp Olive oil
- 4 Eggs
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Wash 600 g Potato and pat dry. Cut them into chips and put them on a large baking tray. Add 1 tbsp Olive oil and 1 pinch Sea salt and black pepper. Mix well and put them in the oven for 35-40 minutes (shaking half way through) until the chips are starting to get crispy.
- Make spaces in the chips and then crack 4 Eggs into the space. Put them back in the oven for 4-5 minutes, depending on how you liked your eggs cooked. For really runny eggs, cook them for 3 minutes.