Prep 17 mins
Cook 13 mins
I love fried eggs and this recipe sounded so great that I had to try it! It is fabulous! I just made it again this morning and it had all my onlookers bewitched! They have never thought of using potato chips or the other ingredients that way and then to top them with eggs - that is FANTASTIC! You can have it for breakfast, lunch or dinner. Make sure you use the best-quality potato chips - med-thick and not too brown! Otherwise the dish will taste burned. Sunset Magazine, June 2008 edition.
- 1 tablespoon clarified butter (also known as ghee or a mixture of 1/2 T vegetable oil and 1/2 T 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 -3 fresh green arbol chiles or 2 -3 Thai chiles or 2 -3 serrano chilies, finely chopped
- 1⁄2 cup roughly chopped fresh cilantro
- 4 cups potato chips (from a just-opened bag - 4 handsful)
- 4 eggs
- kosher salt or sea salt
- 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.
- 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 tablespoons 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.