Oven Egg And Chips Recipes
OVEN-BAKED EGG & CHIPS
This deliciously simple meal can all be prepared in one pan for minimum washing-up
Provided by Good Food team
Categories Breakfast, Dinner, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.
- Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.
Nutrition Facts : Calories 303 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.26 milligram of sodium
CRISPY BAKED CHICKEN DRUMSTICKS
Ideal for kids. Tasty for everyone. The crispy comes from crushed potato chips coating the drumsticks, and the taste from a slow bake in the oven.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
- Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
- Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
- Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 15.6 g, Cholesterol 85.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 172.8 mg, Sugar 1 g
OVEN EGG & CHIPS
For a deliciously easy supper, try egg and chips in one pan - just five ingredients
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.
- Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
- Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.
Nutrition Facts : Calories 348 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.22 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
OVEN EGG AND CHIPS
Egg and chips is one of my all time favourite meals - I'm a classy girl! I always worry about frying the eggs so discovered that they work in the oven (best not ask how). The best potatoes to use for this are King Edward or Maris piper.
Provided by PinkCherryBlossom
Categories Potato
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- heat oven to 220°C.
- Put chips in a roasting pan and scatter over garlic and rosemary. Drizzle with oil and toss to coat.
- Roast for 35 - 40 mins giving the tin a good shake halfway through.
- Make two gaps in the chips and crack an egg in each gap. Return to the oven and cook until the eggs are to your taste.
- Serve with tons of salt and vinegar!
Nutrition Facts : Calories 372.4, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 84.6, Carbohydrate 41, Fiber 5.2, Sugar 2.2, Protein 11.1
THE HAIRY BIKERS' SPICY FISH AND CHIPS
"We all enjoy a Friday night treat from the local chippy, but proper fish and chips can be quite a business to make at home. Instead, try our super-easy...
Provided by Dani R
Categories Lunch
Yield 4 Servings
Number Of Ingredients 19
Steps:
- First start the potatoes. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of water to the boil and add salt. Add the potatoes and cook for 4-5 minutes, then drain. Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
- Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
- Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
- Simmer the peas in hot water for 2-3 minutes. Drain and purée with the coriander, crème fraiche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.
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BASIC BAKED EGG RECIPE | JAMIE OLIVER BREAKFAST RECIPES
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Servings 2Total Time 15 minsCategory BreakfastCalories 233 per serving
- Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
- Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.
DAD'S EGG AND CHIPS - LAVENDER AND LOVAGE
From lavenderandlovage.com
4.9/5 (8)Total Time 35 minsCategory Family MealsCalories 437 per serving
- Peel the potatoes and cut into wedge shaped chips about 2cm thick and 8cm long. Put the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
- Heat oil in a chip pan or deep frying pan and place all of the chips in the oil. Fry until the chips are light golden brown, moving them around during frying to get them all evenly coloured and crispy. Remove them from the pan and drain on soft kitchen paper. Season to taste with salt.
- When the chips are nearly cooked, heat up some oil in another pan and add the eggs. Fry them to your taste, as in sunny-side up, over easy or over with the yolk broken.
- Serve the freshly fried chips with the fried eggs straight away, with vinegar and sauces or pickled onions.
THE ULTIMATE EGG AND CHIPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Healthy Vegetarian RecipesServings 2Calories 368 per serving
- Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into medium-thick chips. Drop into boiling water, bring back to the boil and cook for 5 minutes. Drain well, and spread out to cool and dry fully (this is vital!).
- Heat the fat in a large, deep baking tray for 10 minutes. Add a chip – if it fizzes, your fat is hot enough; if not, heat for another 5 minutes. Add the chips in a single layer and give them all a good basting. Cook for 35 minutes, until really golden. Lift from the fat with a slotted spoon and drain on kitchen towel. Sprinkle with coarse sea salt.
- Fry the eggs to your liking. To be really indulgent, you can fry them in goose fat too. Serve with the chips.
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OVEN "FRIED" FISH AND CHIPS [GLUTEN-FREE & LACTOSE …
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4/5 (8)Category Main Courses/EntréesCuisine BritishCalories 560 per serving
CRISPY OVEN BAKED FISH AND CHIPS - LAUGHING SPATULA
From laughingspatula.com
3.8/5 (29)Total Time 27 minsCategory Dinner, MainCalories 396 per serving
- Heat skillet to medium high heat. Add panko crumbs to dry pan (no spray stick, oil or butter required). Toast for about 5 minutes until just lightly brown. Try not to over toast, it will finish in the oven
- Wash potatoes and pat dry. Cut into french fry shapes and PAT DRY AGAIN. Dryer the potato, better the fry.
- Cover large baking sheet with foil or parchment. Add one tablespoon vegetable oil to HALF of the sheet pan. Toss the dry fries in 1 tablespoon vegetable oil, salt, pepper and paprika. Place in oven and set timer for 15 minutes.
ULTIMATE KETO FISH AND CHIPS | CARB MANAGER
From carbmanager.com
5/5 (1)Calories 699 per servingTotal Time 46 mins
- Preheat the oven to 400 degrees Fahrenheit. Peel the rutabaga and cut into chunky strips, roughly a half-inch wide. Arrange the chips on a large shallow oven tray and drizzle over the olive oil and a pinch of salt and pepper. Transfer to the oven to bake for 15 minutes while you prepare the fish.
- Add the ground almonds to a mixing bowl. Add the salt, pepper, garlic powder, and lemon zest. Mix together well to combine. You may adjust the seasoning levels to suit your own personal tastes.
- Crack the egg into a separate bowl. Beat the egg well until smooth. Arrange the sea bass fillets on a clean work surface alongside the beaten egg and crumb mixture.
- Dredge one of the fish fillets in the beaten egg mixture until completely coated. Then, dredge the egg coated fish in the crumb mixture until liberally coated. Repeat this with the second fillet so that both pieces are completely covered in breading.
FISH AND CHIPS {HEALTHY BAKED RECIPE!} – WELLPLATED.COM
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5/5 (26)Calories 291 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat with nonstick spray. Set aside.
- Add the buttermilk and 1 teaspoon of the OLD BAY to a large ziptop bag and mix to combine. Add the fish and tightly seal. Refrigerate for 20 minutes.
- Meanwhile, cut the potatoes in half lengthwise. Then, cut each half into thirds, also lengthwise, so that you have 6 wedges total per potato. Place the potato wedges in a large bowl. Top with olive oil, garlic, and 2 teaspoons OLD BAY. Toss to coat, then spread in an even layer on the prepared baking sheet, discarding any liquid that collects at the bottom of the bowl.
- Bake for 25 minutes, turning once halfway through. Remove from the oven and push the potatoes to the outside edges of the baking sheet.
POSH EGG & CHIPS - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
5/5 (2)Estimated Reading Time 3 minsServings 2Calories 470 per serving
- Preheat the oven on the grill + fan setting at 220C. If your oven does not have this setting, use the grill but reduce the cooking time by about 10 minutes.
- First, chop the potatoes into batons- keep them fairly chunky. I like to leave the skins on, but peel them if you like.
AUTHENTIC CHICKEN PARMIGIANA WITH OVEN-BAKED CHIPS RECIPE
From southsidekitchen.com
5/5 (3)Total Time 2 hrsCategory MainsCalories 1377 per serving
- Prepare the tomato sauce by placing the olive oil in a saucepan on medium heat. Add the onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until the onion softens then add the tomato passata, oregano, basil, vegetable stock poweder and red wine. If the sauce is a little thick, add some water. Stir until combined and simmer for about 5 minutes. Reduce the heat and keep warm, or set aside if preparing in advance.
- Next prepare the chicken schnitzels. Lay the chicken breasts flat on a board and slice in half horizontally keeping both halves an even thickness. If necessary, flatten out any uneven bits using a meat tenderiser. Season well with salt and pepper.
- Lightly whisk the eggs in a bowl, seasoning with black pepper. Place the flour on a plate. On a separate plate combine the breadcrumbs and panko breadcrumbs. Take a piece of chicken breast and coat evenly in the flour, shaking off any excess. Using a fork, transfer to the egg and coat evenly, draining off any excess. Finally transfer to the breadcrumb mix and coat evenly. Press down with little pressure to ensure the breadcrumbs stick to the egg. Transfer to a plate and repeat until all the chicken pieces are crumbed.
- Now for the chips. Preheat the oven to 210ºC. Cut the potatoes in half lengthways and then cut each half into long chips about 1½ cm wide. Aim to keep all the chips about equal size so that they will cook evenly. Bring a saucepan of salted water to the boil and add the potato chips. Blanch for about 3-5 minutes, then drain and transfer to a baking tray. Add the olive oil and toss to coat evenly. Season with salt, pepper and rosemary. Roast in the oven for 35-45 minutes, or until golden and crispy.
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