Egg, ham and chips recipe
Twelve minute healthy and speedy egg, ham and chips.
Ingredients
- 2 Medium baking potatoes, cut into 1-inch cubes, parboiled
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 2 Slices of good quality carved ham from a deli or deli counter (from the bone)
- 2 Vine tomatoes, halved
- 2 Large British Lion eggs
- 2 Medium baking potatoes, cut into 1-inch cubes, parboiled
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 2 Slices of good quality carved ham from a deli or deli counter (from the bone)
- 2 Vine tomatoes, halved
- 2 Large British Lion eggs
- 2 Medium baking potatoes, cut into 1-inch cubes, parboiled
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 2 Slices of good quality carved ham from a deli or deli counter (from the bone)
- 2 Vine tomatoes, halved
- 2 Large British Lion eggs
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 12 mins
- Serves: 2
Step-by-step
- Preheat oven to 220°C. Tip the potatoes into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 12 minutes, turning halfway through, until tender.
- Halfway through nestle the ham and the tomatoes, cut-side up, amongst the potatoes. Make two spaces in the tin and crack an egg (Gizzi uses free range) into each one. Return to the oven for 6-8 minutes until the eggs are just set
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