Healthy Egg & Chips

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Preparation and cooking

Preparation 10 minutes

Cook 30 minutes

Vegetarian, Low-fat

Serves 4

Ingredients

  • 500g potatoes , diced
  • 2 baby onions, sliced
  • 1 tbsp olive oil
  • 2 tsp dried crushed oregano or 1 tsp fresh leaves
  • 200g small mushrooms
  • 4 eggs

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and baby onions into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 minutes, add the mushrooms, then cook for a further 10 minutes until the potatoes are browned and tender.
  2. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 minutes or until the eggs are cooked to your liking. 
  3.  

    Try

    Add a bit more. Try serving this with baked beans or grilled tomatoes to boost your 5-a-day.

    Nutrition Per serving

    218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.24 g

    Recipe from Good Food magazine, March 2008. 

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