Healthy Egg And Chips Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
• Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Tip the potatoes and shallots into a large, non-stick roasting tin.
• Drizzle with the olive oil, sprinkle over with the oregano.
• Mix everything together well.
• Bake for 15 minutes.
• Add the mushrooms.
• Cook for a further 10 minutes until the potatoes are browned and tender.
• Make four gaps in the vegetables. Crack an egg into each space.
• Return to the oven for 3 to 4 minutes or until the eggs are cooked to your liking.

Steps:

• 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.
• Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
• 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.