It’s been a little quiet here for the last couple weeks. Sorry about that. It’s not a case of “2 months in, I’m bored of this blog now” or anything… I was just very busy. The kind of busy that necessitated eating oven pizzas, pasta with whatever was in the fridge thrown in, and takeaway burritos.
Everyone who knows me knows I need my cooking time to wind down, so this has been a pretty tough couple weeks.
But its all come to an end now and this morning I was able to take some time out to make a leisurely brunch.
Ahhh. I have my life back.
So here we go. Today I have a recipe for you which, like my last post, follows a very big trend in food right now: the posh-ification of everyday food. This is a trend I love.
Egg and chips is a bit of a guilty pleasure for me but it can make for a very greasy plate, especially once I smother it in mayo. So in an attempt to keep this from being too heavy I decided to oven bake the chips and poach the egg, then ramp up the flavour by adding garlic and parmesean to the chips- which really reduces the need for mayo.
So all in all, its a much more delicate version of this greasy spoon classic.
- 3 medium potatoes
- 3-4 cloves garlic
- Olive oil (I used extra virgin which worked well and felt extra virtuous)
- Small handful grated parmesean (or parm style cheese if you are an animal rennet avoider like me!)
- 2 eggs
- Salt and pepper
- Preheat the oven on the grill + fan setting at 220C. If your oven does not have this setting, use the grill but reduce the cooking time by about 10 minutes.
- First, chop the potatoes into batons- keep them fairly chunky. I like to leave the skins on, but peel them if you like.
- Boil them for no more than 4-5 minutes to soften them up, but be very careful not to over-cook.
- Drain and leave to cool off and dry.
- Cover a baking try with just enough olive oil to coat the bottom. Spread the chips-to-be on the pan and drizzle more olive oil over the top. Use a spatula to flip them and mix it all together in order to ensure the chips are all coated in a light layer of oil.
- Bake for 35-40 minutes, flipping halfway through. Monitor them closely and turn the temperature down if they begin to burn.
- Towards the end of the cooking time, take the chips out of the oven and scatter minced garlic, salt and parmesean over them. Put back in the oven for 1 to 2 minutes- until the garlic is crisp, but not burned.
- Meanwhile, poach your eggs by your preferred method. I use silicone poach pods which are perfect because neither oil nor skill is required 🙂
- To assemble, divide the chips into 2 portions and pour on plates. Make sure to get all the crispy bits of garlic off the baking tray!
- Place the poached eggs atop the pile of chips, grind some black pepper over the top and serve with just a bit of mayo if you feel the need.
- (or, if you are Mr Veggie, just ruin its poshness by adding a tin of baked beans)