Egg and Chips

Fried egg with chips is a simple, filling classic of British "caffs": crisp chips and a soft fried egg on one plate.

1. Peel the potatoes, cut them into chips, rinse them in cold water, then pat them dry.

2. Fry them crisp in hot oil in two rounds: first tender over a medium heat, then golden over high heat, finally drain them and salt them.

3. In a pan heat a little oil.

4. Crack the eggs in gently, and fry them sunny-side up over a low heat, until the white sets and the yolk stays soft.

5. Salt and pepper them, and serve them immediately, together with the crisp chips.

Tip: This is the real British "caff" dish – it is best fresh and hot, when the chips are still crisp.