Healthy Egg Chips Recipes
HEALTHY EGG & CHIPS
One that dads will love! This any-time meal is perfect with a helping of baked beans
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Snack, Supper
Time 1h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 218 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.24 milligram of sodium
EGGPLANT CHIPS
Eggplant chips are the perfect homemade snack. They are flavorful, crunchy, and savory.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with nonstick foil and spray them with olive oil spray.
- Using a sharp knife, slice the eggplants very thinly, into 1/8-inch-thick slices.
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle with salt, black pepper, and garlic powder.
- Bake the chips in the preheated oven for 15 minutes.
- Remove from the oven, turn to the other side, spray with more oil, and bake until browned and crispy, 10-15 more minutes.*
Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, Sodium 287 mg, Fiber 6 g, ServingSize 0.5 recipe
HEALTHY EGG AND CHIPS
This is a great one for families. Dads and teens will love it! This is a low-cal, low-fat recipe. You can easily add bacon pieces, sausage chunks and whatever else you like.
Provided by JinxTheCat
Categories Breakfast
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Tip the potatoes and shallots into a large, non-stick roasting tin.
- Drizzle with the olive oil, sprinkle over with the oregano.
- Mix everything together well.
- Bake for 15 minutes.
- Add the mushrooms.
- Cook for a further 10 minutes until the potatoes are browned and tender.
- Make four gaps in the vegetables. Crack an egg into each space.
- Return to the oven for 3 to 4 minutes or until the eggs are cooked to your liking.
Nutrition Facts : Calories 220.1, Fat 8.5, SaturatedFat 2.1, Cholesterol 186, Sodium 80.9, Carbohydrate 26.9, Fiber 4.1, Sugar 2.4, Protein 10.2
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