Eggs on Potato Chips

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon finely shredded fresh ginger
  • 2 -3
    2 -3 Thai chiles or 2 -3 serrano chilies, finely chopped
  • 12
    cup roughly chopped fresh cilantro
  • 4
    cups potato chips (from a just-opened bag - 4 handsful)
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DIRECTIONS

  • 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.
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