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Eggs on Potato Chips

This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).

 1 tablespoon clarified butter (ghee) or a mixture of 1/2 tbsp. vegetable oil and 1/2 tbsp. butter
 1 small onion, finely chopped
 1 small garlic clove, minced and then mashed into a paste with 1/4 tsp. kosher salt
 1/2 teaspoon finely shredded fresh ginger
 2 or 3 fresh green arbol, Thai, or serrano chiles, finely chopped (see Notes)
 1/2 cup roughly chopped cilantro
 4 large handfuls of plain potato chips from a just-opened bag (see Notes)
 4 eggs
  Kosher or sea salt
Step 1
1

Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.

Step 2
2

Make 4 nests in the surface of the potato-chip mixture—they don't need to be perfect hollows—and crack an egg into each. Pour 1 tbsp. water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like). Season to taste with salt and turn out onto waiting plates.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 384Calories from Fat 61
% Daily Value *
Total Fat 26g40%

Saturated Fat 9g45%
Cholesterol 220mg74%
Sodium 489mg21%
Total Carbohydrate 30g10%

Dietary Fiber 2.9g12%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.