You Need to Add Potato Chips to Your Eggs
Potato chips are commonly seen as a dinner companion – the crunchy side of your sandwich or package – but their time has come to shine as the star of your breakfast. Think of them as low-effort breakfast potatoes – these are the best breakfast potatoes, especially on the morning when frying seems impossible.
They also pair well with almost any type of egg. You can chop a small handful of chips into caramel (I like sour cream and onion chips for that), scramble them into an omelet (try adding some fresh goat cheese), or a quick Spanish tortilla ( instructions on how to do this here ). However, my favorite option is to break a couple of eggs over a layer of chips that have been mixed and cooked with a variety of meats and vegetables, and then steam them until they are solid but still runny in the yolk. It’s a real hangover helper and a great way to clean out your refrigerator. It’s also a gentle recipe, so you can just measure a handful. To make it you will need:
- Most butter or a spoonful of greasy bacon (skip if using meats that need to be chopped)
- Two handfuls of vegetables, everything in your fridge (I used half a shallots and a couple of asparagus stalks).
- 1 handful of cooked meat or about 4 ounces of breakfast sausage or bacon (I used some sous vide carnitas and it was a great idea).
- 3 handfuls of potato chips (The best choice here is the salt and pepper wrinkle shavings from Kettle. They taste without being flavored, you know?)
- 2 eggs
- Green onions or fried leeks for dressing
- Parmesan cheese for filling (optional)
If you are starting with raw breakfast meat that needs to be rendered, add it to the nonstick skillet, remove all the fat, and remove it when it becomes crispy. Add vegetables and cook until tender and tender, seasoning with salt and pepper to taste. If you are using pre-cooked meat, melt the fat over medium to high heat, cook the vegetables until they are nice and tender, then add the meat to warm up.
Add a handful of chips, lightly crushing each handful. If you need to add the ghee again, add it now and stir well to coat the chips with this lovely vegetable oil. Make two small holes in the potato chip mixture, reduce heat to low, and break two eggs into holes. Place the lid on the skillet and let the eggs simmer until they are set . (They’ll all be crunchy on the bottom with runny yolks on top; it’s really delicious.) Sprinkle garlic or fried leeks on top, sprinkle with salted Parmesan cheese, and place your creation on a plate. Enjoy the hot sauce.