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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Adapted from Sunset June 2008 A really novel breakfast/brunch dish Ingredients:
1 teaspoon butter |
1 teaspoon vegetable oil |
1/2 white onion |
1 large garlic clove |
4 eggs |
600 g potato chips |
1 tablespoon water |
Directions:
1. melt butter and oil in large fry pan (for which you own a snug lid).
2. Chop onion and garlic in food processor to fine pieces.
3. Add to oil/butter and cook, stirring, until onion is soft.
4. Crumble a bunch of potato chips into the onions (recipe called for four large handfuls), stir to mix.
5. Hollow out four depressions, crack one egg into each.
6. Add water, cover and cook until eggs are done.
7. Note: I used 'hand crafted' type chips, it was a little tough to separate the servings but tasty. Next time I'll try conventional chips.
8. Could add some hot chiles to spice it up.
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