Oven egg & chips
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 450g floury potatoes, such as King Edward potatoor Maris Piper
- 2 garlic clovessliced
- 4 fresh rosemarysprigs or 1 tsp dried
- 2 tbsp olive oil
- 2 eggs
Nutrition: per serving
- kcal348
- fat17g
- saturates3g
- carbs40g
- sugars0g
- fibre3g
- protein11g
- salt0.22glow
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.
