Potato Chip Salad
To serve 2-3 people.
INGREDIENTS
Potato Chips (Crisps) - 200g
Crushed Chilli - 2 Tbsp
Garlic - 2 large Cloves
Butter - 1 Tbsp
Parsley - small handful
Oregano - small handful
Chives - small handful
Coriander - small handful
Garlic - 3 cloves
Eggs - 3/4 whole eggs
Parmesan - as much as required
INSTRUCTIONS
1. Start by placing the bag of Potato chips to a large bowl.
2. Finely dice some Chives, Oregano, Coriander, Parsley, and set them aside.
3. Then, finely dice 2 cloves of Garlic.
4. Add 2 Tbsp of Crushed Chilli to a bowl, add the Garlic, and mix it through.
5. Add a frying pan to the hob, and turn the heat to a low medium.
6. Add a small dash of Olive Oil to the pan, and 2 Tbsp of the Chilli and Garlic.
7. Fry off the Chilli and Garlic for around 2 minutes.
8. Add a flat Tbsp of unsalted Butter.
9. Then, crack 3/4 Eggs into the pan, taking care not to crack the yolks.
10. Gently fry the Eggs until they have set, then, season with Salt and Pepper.
11. Dust the Eggs with some smoked Paprika.
12. Very quickly break the Eggs up in the pan*
*do this very quickly to avoid the yolks cooking and hardening, only break them up for 2/3 seconds