Classic British Egg and Chips

Instructions

1. 1

   Peel the potatoes and cut them into thick chips (about 1 cm wide).

2. 2

   Rinse the chips in cold water to remove excess starch, then pat them dry with a clean towel.

3. 3

   Heat the olive oil in a large frying pan over medium-high heat.

4. 4

   Add the chips to the pan in a single layer. Fry for 10-12 minutes, turning occasionally, until golden and crispy on the outside and tender inside.

5. 5

   While the chips are cooking, season them with half of the salt and black pepper.

6. 6

   Once the chips are cooked, transfer them to a plate lined with paper towels to drain excess oil.

7. 7

   In the same pan, reduce the heat to medium and crack in the eggs. Fry for 2-3 minutes until the whites are set but the yolks are still runny (or to your preferred doneness).

8. 8

   Season the eggs with the remaining salt and black pepper.

9. 9

   Serve the hot chips on plates and top each portion with a fried egg. Enjoy your Classic British Egg and Chips!