Oven Egg Chips Recipes

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OVEN-BAKED EGG & CHIPS



Oven-baked egg & chips image

This deliciously simple meal can all be prepared in one pan for minimum washing-up

Provided by Good Food team

Categories     Breakfast, Dinner, Main course

Time 40m

Number Of Ingredients 5

2 medium baking potatoes , cut into chunky wedges
2 tbsp olive oil
1 tsp smoked paprika
2 tomatoes , halved
2 eggs

Steps:

  • Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.
  • Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.

Nutrition Facts : Calories 303 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.26 milligram of sodium

EGGPLANT CHIPS



Eggplant Chips image

Provided by Food Network Kitchen

Time 1h10m

Number Of Ingredients 1

Japanese eggplant 1/16 to 1/8 inch thick

Steps:

  • Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.

OVEN EGG & CHIPS



Oven egg & chips image

For a deliciously easy supper, try egg and chips in one pan - just five ingredients

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 1h

Number Of Ingredients 5

450g floury potatoes, such as King Edward potato or Maris Piper
2 garlic cloves , sliced
4 fresh rosemary sprigs or 1 tsp dried
2 tbsp olive oil
2 eggs

Steps:

  • Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.
  • Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
  • Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.

Nutrition Facts : Calories 348 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.22 milligram of sodium

OVEN FISH 'N' CHIPS



Oven Fish 'n' Chips image

Enjoy moist, flavorful fish with a coating that's as crunchy and golden as the deep-fried variety...plus crisp, irresistible "fries"! Janice Mitchell of Aurora, Colorado suggests this easy recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled
FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
1/4 cup egg substitute
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound haddock fillets
Tartar sauce, optional

Steps:

  • In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15x10x1-in. baking pan that has been coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture. , Place on a baking sheet that has been coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Nutrition Facts : Calories 243 calories, Fat 2g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 328mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

SCRUMPTIOUS OVEN-BAKED EGG ROLLS



Scrumptious Oven-Baked Egg Rolls image

Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.

Provided by bananaholic

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 54m

Yield 12

Number Of Ingredients 16

1 ½ tablespoons olive oil
1 teaspoon sesame oil, divided
1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
3 tablespoons water, or more as needed
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pinch ground ancho chile pepper
1 clove garlic, minced
⅛ head cabbage, shredded
1 carrot, grated
1 Persian cucumber, grated
⅓ bunch fresh cilantro, chopped
4 green onions, chopped
12 egg roll wrappers
cooking spray

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
  • Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
  • Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g

EGGPLANT CHIPS



Eggplant Chips image

Makes crunchy eggplant chips, perfect for a tasty nutritious snack.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 eggplant, sliced into strips
½ cup soft bread crumbs
⅛ cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
½ teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
  • In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
  • Bake in preheated oven for 25 minutes, or until crispy.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 19 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 155.3 mg, Sugar 5.4 g

OVEN EGG AND CHIPS



Oven Egg and Chips image

Egg and chips is one of my all time favourite meals - I'm a classy girl! I always worry about frying the eggs so discovered that they work in the oven (best not ask how). The best potatoes to use for this are King Edward or Maris piper.

Provided by PinkCherryBlossom

Categories     Potato

Time 1h

Yield 2 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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!

Nutrition Facts : Calories 372.4, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 84.6, Carbohydrate 41, Fiber 5.2, Sugar 2.2, Protein 11.1

OVEN-BAKED TERIYAKI OR THAI WONTON CHIPS



Oven-Baked Teriyaki or Thai Wonton Chips image

All ingredient amounts can be adjusted to taste. Use the 4 x 4-inch size egg roll wrappers for this.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

20 -22 egg roll wraps
2 tablespoons teriyaki sauce
2 tablespoons honey
1 tablespoon vegetable oil (or use peanut oil)
20 -22 egg roll wraps
1/2 teaspoon Thai red curry paste (for less heat use only 1/4 teaspoon)
2 tablespoons lime juice
1 tablespoon vegetable oil (or use peanut oil)

Steps:

  • For the teriyaki chips.
  • Set oven to 400 desgrees.
  • Line a large baking sheet with parchment paper.
  • For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
  • Cut the egg roll wrappers into thirds.
  • Brush one side with the teriyaki mixture.
  • Turn over and brush the mixture on the other side.
  • Place on the baking sheet.
  • Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
  • When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
  • For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
  • Follow the same instructions as for the teriyaki chips.

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