Oven Egg & Chips

Oven Egg & Chips - Servings |2

         

Ingredients

454g (1lb) floury potatoes, such as King Edwards or Maris Piper

2 garlic cloves, sliced

4 fresh rosemary sprigs or 1tsp dried rosemary

Fry Light

2 eggs

Method

1. Preheat the oven to 220C / 425F / Gas Mark 7. Without peeling, cut the potatoes into thick chips. Tip them into a non-stick roasting tin and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over the chips. Spray with Fry Light, season well, the toss the chips to coat them in the Fry Light and flavourings.

2. Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin halfway through the cooking time.

3. Make two gaps in the chips and crack an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.