Bacon, egg & celeriac chips

BY USING cooking bacon, available at most supermarkets, you can save on the cost of the gammon usually used for this dish. Cooking bacon means offcuts and is perfectly good to eat and usually contains plenty of fat, which helps the flavour of the dish and keeps you satiated.

SERVES 2

Per serving: Carbs, 3g | Protein, 30g | Fat, 31g | Fibre, 6.6g | Calories, 420 400g celeriac, cut into chips 2 tbsp butter, ghee or dripping 100g cooking bacon 4 medium eggs Salt and ground black pepper PREHEAT the oven to 200c/180c fan/gas 6. Melt the fat on a baking tray in the oven. Then take it out and toss the celeriac chips in the fat, and season with a little salt and plenty of black pepper. Put back into the oven. After 15 minutes, remove the tray and move the chips around to make sure they are coated in the fat. Drape the bacon rashers over the chips and return to the oven for 15 minutes more, or until the chips are lightly browned. Remove the tray again and clear four spaces between the chips and break the eggs onto the tray. Season with more salt and pepper and put back into the oven for 3 minutes, or until cooked to your liking. Serve straight away on warm plates.