How to Make Lower Fat Egg and Chips

Love egg and chips as a quick, cheap and easy supper? Well, this is a variation on a great British staple dish that’s lower in calories and looks good enough to serve in a top notch restaurant.

DSCI3020

Dawn: Decorated with a few sprigs of seasonal herbs, this makes a truly lovely and super quick evening meal with the herbs adding a delicious infusion and aroma. Simply delicious a dish to both make and eat. 

Ingredients

Serves 4

4 eggs, 1 per person

150g potatoes per person (peeled or skins left on)

2 tbsp cooking oil

Salt and pepper

Seasonal herbs to garnish

Method

  • Peel and leave whole the potatoes.

Dawn: You can leave the skins on and scrub them clean as they provide a lot of nutrients just lying under their skins. The choice is yours. 

  • Place a large enough saucepan on a high heat and add water that is already boiling. Ensure the water is still boiling and add a pinch of salt.
  • Add the potatoes to the saucepan and cook until partially soft for about 8-10 minutes.

Dawn: To test to find out how soft the potatoes are, simply take a fork and poke it into the potatoes: if the fork is partly going into the potatoes, then they are ready for the next stage in the cooking process.

  • Remove the partially cooked potatoes from the saucepan and set aside to slightly cool as you put half of the cooking oil into a frying pan. Heat the cooking oil on a medium heat.
  • Heat the oven to gas mark 2, 130 °C electric.
  • Now coarsely grate the potatoes and divide the mixture equally into four portions.

Dawn: It’s worth pointing out that a portion size is roughly the palm of your hand in size. 

  • Put the four mounds of potatoes into the frying pan and shape them into flattened circles. Fry them slowly for about 5-10 minutes on a medium heat until, by lifting a ‘corner’ of each up with a fish slice, you can see that they are becoming golden brown in colour. Now, turn each over and cook the other side until golden brown, too. This takes another 5-10 minutes to do, too.
  • When cooked to a satisfying golden brown colour, put the potato mounds on a baking tray and place in the oven while you cook the eggs.
  • Add the remaining cooking oil to the frying pan and heat on a medium heat until the oil begins to bubble and a little haze comes off it. The oil is now ready to add the eggs to.
  • Carefully break the eggs into the frying pan and fry for about 2-3 minutes until the whites have become opaque in look and the yolks are still soft.
  • Remove the potatoes from the oven, plate up and add an egg to each. Season with salt and pepper, adding your preferred seasonal garnish.

Dawn: I added wild garlic here as it grows freely close by. Washed and decorative, you can eat the flowers, too and it makes for a very attractive finish to the dish. This meal offers a lower fat version of deep frying traditional chips and helps with supplying much needed energy for our bodies in that potatoes supply vitamins C and B6 as well as providing carbohydrates to maintain a healthy diet. And shallow frying is a healthier alternative method of cooking as opposed to deep frying.

For more economical, tasty and easy to make food recipes, follow this blog – www.forfoodlovers.wordpress.com and click “Follow” over on Twitter @Love_Food_UK for regular food chat as well as finding the cooking sensation over on Facebook (come ‘Like’, please). Oh, not forgetting the fab MumsNet Bloggers Network and Foodies100, too! 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s