Egg, tomato and mushroom chip bake
Celebrate National Chip Week with this tasty recipe... The addition of juicy plum tomatoes and Portobello mushrooms turns it into posh 'egg and chips'. It will be a hit with adults and children alike... get dipping!
ingredients
- 800g large potatoes, peeled and cut into thick chips
- low calorie cooking spray
- 6 plum tomatoes, halved
- 4 Portobello mushrooms, thickly sliced
- salt and freshly ground black pepper
- 4 eggs
- 1 tbsp dried parsley, to garnish
method
- Preheat the oven to 220°C/Gas 7.
- Place the chips in a saucepan of lightly salted boiling water and cook for 4-5 minutes. Drain thoroughly and place in a medium-sized shallow baking dish. Spray with low calorie cooking spray and bake in the oven for 8-10 minutes.
- Add the tomatoes and mushrooms to the chips and toss gently to mix. Season well and bake for another 15 minutes, turning occasionally.
- Remove the baking dish from the oven and make four wells in the chip and vegetable mixture. Break an egg into each well, return the dish to the oven and cook for 5-6 minutes or until the eggs are cooked to your liking.
- Garnish with the parsley and serve.
Tip: For a meaty version of this dish add some lean chopped bacon (1½ Syns per 25g on the Green choice).