Flavour of the month

Early daffodils are just beginning to appear, yet it’s not quite warm enough for spring meals – there’s the desire for warm and filling, yet a little boredom with the winter fare. So why not try this “All-in-one Egg and Chip” meal that will served four. You may find most of the ingredients already in your store cup-board and if you have hungry mouths to feed why not add a green vegetable, bake-beans or crusty bread to go with it.

2lb / 900g King Edward or Maris Piper potatoes
Fry light spray oil
4 large eggs
4 tablespoons of fresh chopped parsley
Ground black pepper

  • Preheat the oven to 240°C / 475°F / Gas 9
  • Peel the potatoes, cut into thick chips. Place in a pan of boil water and boil for 3-4 minutes.
  • Drain well, place on kitchen towel and leave to dry for about 15 minutes. Return chips to the dry pan and shake to “rough-up” the edges of the chips (this helps them crisp when cooking).
  • Place chips in a non-stick roasting tin, spray with fry light and bake for 25 minutes, turning occasionally.
  • Remove tray from the oven. Make four “wells” among the chips and break an egg into each “well”. Return to the oven and bake for a further 5 to 7 minutes – dependant on how well you like your eggs done.

Serve straight from the tray sprinkled with fresh parsley and black pepper.