Scarborough Fair Eggs and Chips
Adapted from The English Kitchen’s Recipe
2 large Russet Potatoes cut into wedges
2 cloves of garlic, minced on a microplane
4 tablespoons olive oil
About one tablespoon of each
of the following fresh herbs:
Fresh Ground Pepper
Preheat the oven to 450 F. Place non-stick cookie sheet in oven with 4 tablespoon olive oil. Peel Russet Potatoes and cut into small wedges. Par Boil for a few minutes, just long enough to soften the outside. Drain and place back in pan over burner and shake to rough up the surface. Place potatoes on heated cookie sheet and toss to coat with oil. Roast for approximately 30 to 40 minutes turning potatoes once or twice.
When potatoes are tender and golden, sprinkle with minced garlic and fresh chopped herbs. Push potatoes to one end of the cookie sheet. Add a little butter to the other end of the sheet, add the eggs, sprinkle with salt and pepper and return to the oven. Remove when eggs are cooked. Doesn’t take long, just 4 or 5 minutes.