One of life’s simplest pleasures, this easy egg and chips recipe is always appreciated. Serve it for supper or as a comforting lunch.
Serves 2
Takes 20 minutes to make, 35 minutes in the oven
Per serving:
368kcals
13.4g fat (5.7g saturated)
13.9g protein
51.6g carbs
1.8g sugar
0.4g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into medium-thick chips. Drop into boiling water, bring back to the boil and cook for 5 minutes. Drain well, and spread out to cool and dry fully (this is vital!).
2. Heat the fat in a large, deep baking tray for 10 minutes. Add a chip – if it fizzes, your fat is hot enough; if not, heat for another 5 minutes. Add the chips in a single layer and give them all a good basting. Cook for 35 minutes, until really golden. Lift from the fat with a slotted spoon and drain on kitchen towel. Sprinkle with coarse sea salt.
3. Fry the eggs to your liking. To be really indulgent, you can fry them in goose fat too. Serve with the chips.
© delicious. magazine
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