Egg and chips by len alderson

Yield: 1 servings

Measure Ingredient
1 \N Put a plate to warm. Get a chip pan
\N \N And pour in about 2-3\" of vegetable
\N \N Oil Warm the oil over a nice gentle
\N \N Heat so as not to burn.

2 Select a couple of decent-sized potatoes, about 5" long. Peel carefully and slice about ½" apart. Slice the slices again into ½" 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 don't 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, they're 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 they're just white.

Converted by MC_Buster.

Recipe by: Bitesize Britain

Converted by MM_Buster v2.0l.

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