Oven Egg and Chips
Egg and Chips is such a British Classic and it is always our go-to for an easy comforting meal, and it's all cooked in the oven in one pan.
Servings: 2 servings
Calories: 378kcal
Ingredients
- 600 g Potato
- 1 tablespoon Olive oil
- 4 Eggs
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Wash 600 g Potato and pat dry. Cut them into chips and put them on a large baking tray. Add 1 tablespoon Olive oil and 1 pinch Sea salt and ground 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.
Notes
- Make sure you are using a baking tray large enough for the chips. If they are crowded, then the chips will steam rather than bake and get crispy. You also need room for the eggs to go in too.
- Add some extra flavour by using a chilli oil or garlic oil for the chips.
- You could add some fresh flavour with some fresh herbs like rosemary or thyme.
- If you want the recipe to look really nice, then use golden yolk eggs.
Nutrition
Serving: 1portion | Calories: 378kcal | Carbohydrates: 48g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 143mg | Potassium: 1385mg | Fiber: 7g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 59mg | Calcium: 85mg | Iron: 4mg
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