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–+ servings
egg and chips

Egg and Chips

Course Course or Meal
Cuisine British, Scottish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 350
Author Christina Conte
A classic British dish that's served for lunch, or dinner.

Ingredients

  • 1 potato large
  • 8 oz olive oil
  • 2 eggs (organic, free range)
  • 2 pinches sea salt
  • 1 tbsp HP Sauce (optional)

Instructions

  • Scrub and peel the potato and cut into chips (or fries, as desired.) Place in a bowl of water.
  • In a small pot, add some olive oil that is enough to fry the potato that you have cut. Place it over medium heat and bring to 350F or 175C (if you have a candy thermometer.)
  • Drain the potatoes and dry thoroughly with paper towel or tea towel. Add to oil once it’s hot. Fry for about 10 minutes, turning every few minutes and adjusting the heat as necessary.
  • While the chips are frying, heat a small frying pan for the eggs. I recommend a seasoned cast iron pan or non stick pan. Add a little olive oil, then add the eggs.
  • Cook as desired. Season with salt (and pepper.) Remove from the heat. Drain the chips onto a paper towel lined plate or bowl and add salt.
  • Serve the eggs and chips immediately, adding HP Sauce (recommended) and/or heated Heinz beans, and a cup of tea.

Notes

  • If desired, serve with Heinz beans which have been reheated in a pot.

Nutrition

Serving: 1 | Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 913mg | Potassium: 1018mg | Fiber: 5g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 3mg
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