Healthy egg & chips


Eggs are a great source of eas­ily di­gested pro­tein so do eat two if you are es­pe­cially hun­gry. This is low fat and high in iron, but pota­toes don’t count as one of your five- a- day, so you could serve this with baked beans or toma­toes to boost your daily to­tal.

Serves 4 Prep 10 mins Cook 30 mins

500g pota­toes, diced 2 shal­lots, sliced 1 tbsp olive oil 2 tsp dried oregano 200g small mush­rooms 4 eggs

1 Heat oven to 200C/180C fan/gas 6. Tip the pota­toes and shal­lots into a large, non-stick roast­ing tin, driz­zle with the oil, sprin­kle over the oregano, then mix ev­ery­thing to­gether well. Bake for 15 mins, add the mush­rooms, then cook for a fur­ther 10 mins 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 mins un­til the eggs are cooked. PER SERV­ING 218 kcals, fat 10g, sat­u­rates 2g, carbs 22g, sug­ars 1g, fi­bre 2g, pro­tein 11g, salt 0.2g

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