Healthy Egg and Chips

A new week and a new recipe for me.

I love a good fry up and possibility of one that doesn’t add a jug full of fat to my hips was worth a try. I found it in  an old Good Food magazine.

Yup...we had 2 eggs each...

It was tres yummy, even though it was a bit weird to look at. We also did the true Brit thing and laced it with tomato sauce. Such a fab weekend breakfast or a lunch.

Here’s the recipe!

Diced Potatoes – ample enough for each person to have a good amount.

1 shallot or onion (I used an onion)

Olive oil

2 tsp of dried oregano (or 1 tsp of fresh)

Mushrooms – ample enough amount for each person

Fresh Tomatoes (optional) – I hate these little globs of lava so I don’t use them!

2 eggs each (you can reduce to one egg each if you aren’t feeling greedy)


  1. Preheat oven to 200°C/ 180°C fan / Gas Mark 6. Tip the potatoes and onions into a non-stick roasting tin, drizzle with oil, sprinkle over the oregano and give a good shake.
  2. Bake for 15 mins.
  3. Add the mushrooms and then cook for 10 more minutes, until potatoes are browned and tender.
  4. Make gaps in the veg and crack the eggs into separate gaps. Put back in the oven for 3 – 4 minutes or until the eggs are cooked to your preference.

Serving was a bit tricky, I suggest using a fish slice and then spoon the spuds out. Ours ended up not so perfectly presented…hence no after photo!



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