Healthy Egg And Chips Food

HEALTHY EGG & CHIPS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
• Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

HEALTHY EGG AND CHIPS

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Tip the potatoes and shallots into a large, non-stick roasting tin.
• Drizzle with the olive oil, sprinkle over with the oregano.
• Mix everything together well.
• Bake for 15 minutes.
• Add the mushrooms.
• Cook for a further 10 minutes until the potatoes are browned and tender.
• Make four gaps in the vegetables. Crack an egg into each space.
• Return to the oven for 3 to 4 minutes or until the eggs are cooked to your liking.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.

OVEN EGG AND CHIPS

Steps:

• heat oven to 220°C.
• Put chips in a roasting pan and scatter over garlic and rosemary. Drizzle with oil and toss to coat.
• Roast for 35 - 40 mins giving the tin a good shake halfway through.
• Make two gaps in the chips and crack an egg in each gap. Return to the oven and cook until the eggs are to your taste.
• Serve with tons of salt and vinegar!

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO

Steps:

• Whisk the eggs and cream in a large bowl until combined and set aside.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
• Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
• Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.