It’s been a little quiet here for the last couple weeks. Sorry about that. It’s not a case of “2 months in, I’m bored of this blog now” or anything… I was just very busy. The kind of busy that necessitated eating oven pizzas, pasta with whatever was in the fridge thrown in, and takeaway burritos.
Everyone who knows me knows I need my cooking time to wind down, so this has been a pretty tough couple weeks.
But its all come to an end now and this morning I was able to take some time out to make a leisurely brunch.
Ahhh. I have my life back.
So here we go. Today I have a recipe for you which, like my last post, follows a very big trend in food right now: the posh-ification of everyday food. This is a trend I love.
Egg and chips is a bit of a guilty pleasure for me but it can make for a very greasy plate, especially once I smother it in mayo. So in an attempt to keep this from being too heavy I decided to oven bake the chips and poach the egg, then ramp up the flavour by adding garlic and parmesean to the chips- which really reduces the need for mayo.
So all in all, its a much more delicate version of this greasy spoon classic.