Egg And Chips By Len Alderson

1 servings

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Egg And Chips By Len Alderson Ingredients

1 Put a plate to warm. Get a	Oil Warm the oil over a nice
And pour in about 2-3" of	Heat so as not to burn.

Instructions for Egg And Chips By Len Alderson

2 Select a couple of decent-sized potatoes, about 5" long. Peel carefully and slice about 1/2" apart. Slice the slices again into 1/2" thick chips. 3 Spread the chips out on a tea towel and pat dry. By now the oil is starting to swirl on top - you dont want it too angry. Put the chips into a wire basket and lower gently into the hot oil. 4 Make sure you watch the chips and see the oil is not too hot. The colour of the chips will change. 5 Test to see if they are cooked by impaling with a sharp knife - if it comes out clean, theyre ready. Lift out the basket and drain the chips. 6 Serve the chips on the warm plate, accompanied with the fried eggs. Fry the eggs in fresh lard in a non-stick pan, basting the yolks until theyre just white. Converted by MC_Buster. Recipe by: Bitesize Britain Converted by MM_Buster v2.0l.

Main Ingredient: EggsCuisine: Uncategorized