Oven Egg Chips Food

OVEN-BAKED EGG & CHIPS

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.
• Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.

EGGPLANT CHIPS

Steps:

• Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.

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.

ALL-IN-ONE GAMMON, EGG & CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Drizzle the potatoes with the oil and some salt and pepper. Bake on a roasting tray for 25 mins, until starting to go brown.
• Remove and turn the chips. Push to edges of the tray, put the gammon in the centre and cook for 7 mins more. Take the tray out of the oven and turn the gammon over, then crack the egg into the corner of the tray. Cook for 7 mins more until the egg is set and the gammon is cooked through. Serve with ketchup, if you like.

ULTIMATE OVEN CHIPS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Peel the potatoes and chop into medium-sized chips. Rinse under cold running water, then tip into a large pan, cover with cold salted water, add the vinegar and bring to a simmer over a medium heat. Stir once, then continue to simmer for about 6-8 mins until the chips are just cooked through but not breaking apart. Drain well.
• Add the oil to a shallow roasting tin and put in the oven to heat for 5 mins. Toss the chips in the cornflour, then carefully tip into the hot oil and arrange in a single layer using tongs. Drizzle with a little more oil to coat, then roast for 20 mins.
• Carefully turn the chips over in the oil using a spatula, then return to the oven for another 20 mins until golden brown.

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!

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.