Healthy Egg & Chips Recipe
Introduction
This healthy egg and chips recipe offers a comforting meal that’s both simple and flavorful. Roasted potatoes and shallots combine with mushrooms and eggs for a satisfying dish that’s perfect any time of day.
Ingredients
- 500g potatoes, diced
- 2 shallots, sliced
- 1 tbsp olive oil
- 2 tsp dried crushed oregano or 1 tsp fresh leaves
- 200g small mushrooms
- 4 eggs
Instructions
- Step 1: Preheat the oven to 200°C (fan 180°C/gas mark 6). Place the diced potatoes and sliced shallots in a large, non-stick roasting tin. Drizzle with olive oil and sprinkle with oregano, then toss everything together to coat evenly.
- Step 2: Roast the vegetables for 15 minutes. Add the mushrooms to the tin and continue cooking for another 10 minutes, until the potatoes are browned and tender.
- Step 3: Make four small gaps in the roasted vegetables and carefully crack an egg into each space. Return the tin to the oven and cook for 3–4 minutes, or until the eggs are done to your liking.
Tips & Variations
- Try serving this dish with baked beans or grilled tomatoes to boost your 5-a-day servings of vegetables and add extra flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, but note that the eggs may become firmer on reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other herbs instead of oregano?
Yes, thyme or rosemary work well as alternatives and add a different but delicious flavor to the dish.
How can I ensure the eggs are cooked perfectly?
Keep an eye on the eggs during the final baking stage; 3–4 minutes is usually enough for a runny yolk, but cook longer if you prefer firm yolks.
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Healthy Egg & Chips Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple, healthy meal of oven-baked potatoes with shallots and mushrooms, topped with baked eggs. Perfect for a nutritious breakfast or light dinner, packed with wholesome ingredients and easy to prepare.
Ingredients
Vegetables
- 500g potatoes, diced
- 2 shallots, sliced
- 200g small mushrooms
Other Ingredients
- 1 tbsp olive oil
- 2 tsp dried crushed oregano or 1 tsp fresh oregano leaves
- 4 eggs
Instructions
- Preheat Oven: Heat the oven to 200C (fan 180C) or gas mark 6 to prepare for roasting the vegetables and eggs.
- Prepare Vegetables: Place the diced potatoes and sliced shallots into a large, non-stick roasting tin. Drizzle with olive oil and sprinkle over the dried or fresh oregano. Mix everything thoroughly to coat the vegetables evenly with the oil and herbs.
- Roast Vegetables: Bake the potatoes and shallots for 15 minutes in the preheated oven to start softening and browning the vegetables.
- Add Mushrooms: After the initial roasting, add the small mushrooms to the tin with the potatoes and shallots, then return to the oven and cook for an additional 10 minutes until the potatoes are browned and tender, and mushrooms are cooked through.
- Add Eggs: Make four small gaps in the roasted vegetables and carefully crack one egg into each gap.
- Bake Eggs: Return the roasting tin to the oven for 3-4 minutes, cooking the eggs to your preferred level of doneness, ensuring the whites are set while yolks remain runny or firm based on preference.
- Serve: Remove from oven and serve immediately. Optionally, enhance the meal with baked beans or grilled tomatoes for extra nutrition.
Notes
- You can substitute dried oregano with fresh oregano leaves for a milder, fresher flavor.
- Adjust egg cooking time to ensure yolks are cooked according to your preference.
- This dish pairs well with baked beans or grilled tomatoes to increase vegetable servings.
- Use a non-stick roasting tin to prevent vegetables from sticking and for easier cleanup.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: healthy egg and chips, baked eggs, roasted potatoes and mushrooms, easy breakfast, low fat recipe
