Instructions

1. Preheat the oven on the grill + fan setting at 220C. If your oven does not have this setting, use the grill but reduce the cooking time by about 10 minutes.
2. First, chop the potatoes into batons- keep them fairly chunky. I like to leave the skins on, but peel them if you like.
3. Boil them for no more than 4-5 minutes to soften them up, but be very careful not to over-cook.
4. Drain and leave to cool off and dry.
5. Cover a baking try with just enough olive oil to coat the bottom. Spread the chips-to-be on the pan and drizzle more olive oil over the top. Use a spatula to flip them and mix it all together in order to ensure the chips are all coated in a light layer of oil.
6. Bake for 35-40 minutes, flipping halfway through. Monitor them closely and turn the temperature down if they begin to burn.
7. Towards the end of the cooking time, take the chips out of the oven and scatter minced garlic, salt and parmesean over them. Put back in the oven for 1 to 2 minutes- until the garlic is crisp, but not burned.
8. Meanwhile, poach your eggs by your preferred method. I use silicone poach pods which are perfect because neither oil nor skill is required 🙂
9. To assemble, divide the chips into 2 portions and pour on plates. Make sure to get all the crispy bits of garlic off the baking tray!
10. Place the poached eggs atop the pile of chips, grind some black pepper over the top and serve with just a bit of mayo if you feel the need.
11. (or, if you are Mr Veggie, just ruin its poshness by adding a tin of baked beans)