40 mins
Healthy Egg, Chips & Mushrooms
Recipe by Graham
Healthy Egg, Chips & Mushrooms is a less heart-clogging version of the popular fry-up loved by kids and adults alike. Oven cooked, and using only one tablespoon of oil for 4 servings, this any-time meal is perfect with a helping of baked beans
If you need the figures to convince you, each serving (without the baked beans) contains: kcalories 218, protein 11g, carbohydrates 22g, fat 10g, saturates 2g, fibre 2g, sugar 1g, salt 0.24g
Hazelnut Butter Scallops 
Healthy Salmon & Egg White Frittata Ingredients for Healthy Egg, Chips & Mushrooms
Currently displaying quantities in US Imperial Measurements
How to Cook Healthy Egg, Chips & Mushrooms
- Peel the potatoes, dice them into bite-size pieces and rinse them in cold water to remove excess starch. Peel and slice the shallots. Place the potatoes and shallots into a large, non-stick roasting tin and drizzle with the oil. Sprinkle over the oregano, then mix everything together well.
- Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 minutes then add the mushrooms and cook for a further 10 minutes until the potatoes are browned and tender. (Test one and continue to cook a little while longer if necessary)
- Make four indents in the vegetables and crack an egg into each space. Return to the oven for 3-4 minutes until the eggs are cooked to your liking. Serve hot with a spoon of baked beans if you wish.
GRAHAM'S HOT TIP:
If you happen to have fresh oregano, by all means use it but reduce the quantity to 1 teaspoon of fresh leaves.
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