Egg and chips

Recipe: Egg and chips


  • 3 desiree potatoes, peeled, thinly sliced
  • 2-3 tbs extra virgin olive oil
  • 1 tbs white vinegar
  • 4 free-range eggs
  • 4 mignonette lettuce leaves
  • 8 cherry tomatoes, halved

Dressing :

  • 1 tbs lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tsp sugar
  • 1 garlic, bruised


  1. Preheat the oven to 180°C.
  2. Stack the potato slices into 12 piles and place on a baking tray lined with baking paper. Drizzle each stack with a little oil and season with salt. Bake for 30-35 minutes or until cooked.
  3. Fill a shallow saucepan with water, bring to a simmer, then add the vinegar. Make a whirlpool using a spoon and crack the first egg in, then the second. Cook for 3 minutes or until eggwhite is just set. Remove eggs with a slotted spoon, and cover with foil to keep warm while you repeat this process for the remaining eggs.
  4. To make the dressing, whisk together all the ingredients until combined. To serve, place a lettuce leaf on each plate. Top with potato, tomato and a poached egg, then drizzle with the dressing.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)