Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 2

Best-ever egg and chips recipe

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Takes 20 minutes to make, 35 minutes in the oven

600g Maris Piper potatoes
3 tbsp goose fat or vegetable oil
2 eggs

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1. 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!).
2. 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.
3. Fry the eggs to your liking. To be really indulgent, you can fry them in goose fat too. Serve with the chips.

Nutritional info

Per serving: 368kcals, 13.4g fat (5.7g saturated), 13.9g protein, 51.6g carbs, 1.8g sugar, 0.4g salt

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debrawaters | August 26

Dear reader, Believe it or not this recipe is under 400 calories per serving, making it a low-calorie recipe. We are sorry if you find this recipe boring; as you can see there are over 1800 recipes on the site and we like to include simple, comforting recipes as well as more complicated ones. Maybe you would like to upload a recipe of your own to share with our readers? Best, Debra, web editor.

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Reginastar | August 23

Can you be more creative than that? This recipe is very high in calorie, very boring and should not be classified as low fat recipe ever.

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