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Ingredients
- 450 g potatoes, chipped
- 2 garlic cloves, sliced
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 2 eggs
Method
- 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!