Egg and chips

(from Elyce123’s recipe box)

Source: delicious. April 2005

Prep time: 15 minutes
Cook time: 40 minutes
Serves 4 people

Categories: April

Ingredients

  • 4 medium Desirée potatoes, thinly sliced
  • 6 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 4 medium eggs
  • 4 whole green lettuce leaves
  • 8 cherry tomatoes, halved
  • 1 tbsp fresh lemon juice
  • 1 tsp sugar
  • 1 garlic clove, crushed

Directions

  1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Stack the potato slices in 4 piles on a baking tray. Drizzle each stack with 1/2 tbsp oil and season with salt. Bake for 30-40 minutes, or until cooked and golden. Turn the oven off and leave the potatoes inside.

  2. Meanwhile, make the dressing by whisking the remaining 4 tbsp oil with the lemon juice, sugar and garlic.

  3. Fill a shallow pan with water, bring to a simmer. Add the vinegar, swirl the water with a spoon and crack 2 eggs in. Cook for 3 minutes, or until the egg white is just set. Remove with a slotted spoon, put on a warm plate and cover with foil to keep warm. Poach the remaining two eggs.

  4. To serve, place a lettuce leaf on each plate. Top with a potato stack, 4 tomato halves and a poached egg. Season and drizzle with the dressing.

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