We realise that we’ve been cooking lots of healthy stuff lately, but please don’t think that what we post is tasteless – if it doesn’t work, or IS tasteless, we don’t post it. This was really good and just as satisfying as the fried version. Only 5 ingredients in this one and we had all of them in the cupboard already.
Oven egg and chips (to serve 2)
- 450g floury potatoes, cut into thick chips – we used Roosters
- 2 garlic cloves, sliced
- 4 fresh rosemary sprigs
- 2 tbsp olive oil
- 2 eggs (or 3 if you have a greedy person)
Preheat oven to 220C/gas 7/fan 200C.
Tip the chips into a roasting tin (non-stick if you have it) and scatter the garlic and rosemary leaves over. Drizzle with oil, season well and toss to coat.
Roast for 35-40 minutes until just cooked and golden – give the tin a shake every now and again.
Make gaps in the chips and break your eggs into the gaps.
Put back in the oven for 3-5 minutes or until your eggs are cooked.
Wine suggestion: we mention below that eggs can be hard to pair with wine. I think we’d go for a glass of cold beer with this instead.
looks yummy & tasty, vick xx
Thanks!
I *LOVE* egg and chips, it makes me feel like Shirley Valentine!
Loving your posts! Also, I was SURE I had you on my blogroll before now but it seems I didn’t. That mistake has been corrected 🙂
Ta very much!